Warm Salmon Filets With Fennel Emulsion And Provençal Olive Oil

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1 tomato, peeled, halved, and seeded

2 tbsp. extra-virgin olive oil, preferably Provençal

6 loosely packed cups fennel fronds (feathery green parts)

1 1/4 cup fish fumet (concentrated fish stock)

3 tbsp. heavy cream

1 tsp. pastis (optional)

4 6-oz. skinless center-cut salmon filets

8 tbsp. butter, softened

2 tbsp. lemon juice

1 tsp. Asian chili oil

Salt and freshly ground black pepper

1 tbsp. peeled, minced red bell pepper

3 tbsp. minced dill

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