Name: Tomato-and-Fennel-Stuffed Salmon with Basil Sauce
Cook time: 45 min
Total time: 2 hours
Yield: Makes 8 to 10 servings
Ingredients: 2 pounds plum tomatoes, halved lengthwise; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 1 3/4 teaspoons salt; 1 teaspoon black pepper; 2 teaspoons herbes de Provence; 2 large fennel bulbs (sometimes labeled "anise"; 2 pounds), stalks cut off and discarded; 1 (8-pound) whole salmon (preferably wild coho), cleaned, butterflied, and boned, leaving head and tail intact; 1/4 cup dry white wine; 10 saffron threads; 1/4 teaspoon hot water; 1 cup mayonnaise; 1/2 cup loosely packed fresh basil leaves; 1/4 cup extra-virgin olive oil; 1 tablespoon Dijon mustard; 1 large garlic clove; 1 1/2 teaspoons finely grated fresh orange zest; 1/2 teaspoon salt; 1/4 teaspoon black pepper; an adjustable-blade slicer; heavy-duty foil

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Tomato-and-Fennel-Stuffed Salmon with Basil SauceRomulo Yanes

Salmon are gorgeous, and a whole one — completely boned — makes a breathtaking centerpiece. A savory stuffing of roasted fennel and plum tomatoes transforms the fish into a meal in itself, complemented by a creamy basil sauce with orange zest and saffron.

Cooks' notes:

•You can ask your fishmonger to butterfly and bone the salmon for you.
•Sauce and roasted vegetables can be made 2 days ahead and chilled, covered. Bring vegetables to room temperature before using.

Recipe notes

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