Grilled Salmon With Sun-Dried Tomato Sauce

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1/3 cup sun-dried tomatoes (not oil-packed)

1/4 cup red wine

2 garlic cloves, sliced

1 shallot, sliced

Pinch of thyme

1/4 cup vegetable oil

Salt and freshly ground pepper

1 cup balsamic vinegar

2 tablespoons extra-virgin olive oil

2 tablespoons minced fresh chives

3 tablespoons fresh lemon juice

1 1/2 pounds fennel bulbs—trimmed, halved, cored and very thinly sliced

Four 6-ounce skinless salmon fillets

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