Salmon With Saffron-Braised Cucumber And Fennel

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1/4 cup plus 1 tablespoon extra-virgin olive oil

2 small fennel bulbs (1 1/2 pounds)—halved, cored and cut into 1/2-inch dice

2 cucumbers—peeled, seeded and cut into 1/2-inch dice

1/4 cup dry white wine

Pinch of saffron threads

1 1/2 cups vegetable stock or low-sodium broth

1 1/2 pounds skinless center-cut salmon fillet, cut into 1 1/2-inch pieces

Salt and freshly ground pepper

1 tablespoon all-purpose flour

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