Tomato-And-Fennel-Stuffed Salmon With Basil Sauce

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
1910
FAT
245%
CHOL
355%
SOD
80%

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Ingredients for 8 servings

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

Special equipment: an adjustable-blade slicer; heavy-duty foil

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