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1
In a medium nonreactive saucepan, combine the sun-dried tomatoes, red wine, garlic, shallot, thyme and 1/2 cup of water.
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2
Bring to a boil over moderately high heat.
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3
Reduce the heat to low, cover and simmer for 5 minutes.
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4
Remove from the heat and let stand, covered, for 20 minutes.
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5
Transfer the mixture to a food processor and puree.
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6
With the machine on, add the vegetable oil in a slow, steady stream.
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7
Scrape the sauce into a bowl and season with salt and pepper.
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8
In a medium nonreactive saucepan, boil the balsamic vinegar over high heat until reduced to 1/4 cup, about 10 minutes.
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9
In a large bowl, combine 1 tablespoon of the olive oil with the chives and lemon juice.
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10
Season with salt and pepper.
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11
Add the fennel and toss well.
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12
Light a grill or preheat a cast-iron grill pan.
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13
Brush the salmon fillets on both sides with the remaining 1 tablespoon of olive oil and season with salt and pepper.
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14
Grill the salmon over moderately high heat until nicely browned and just cooked through, about 4 minutes per side, depending on the thickness of the fillets.
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15
Mound the fennel salad on dinner plates and set the salmon fillets on top.
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16
Spoon the sun-dried tomato sauce around the fish and drizzle with the balsamic vinegar glaze.
