Seafood - Fennel-Crusted Salmon on White Beans

5 t evoo, divided
1 bulb fennel, halved, cored, thinly sliced
1 T chopped fennel fronds
2 15 ounce cans white beans, rinsed
2 med tomatoes, diced
1/3 cup white wine
1 T dijon mustard
1/2 t freshly ground pepper, divided
1 T fennel seeds
2 8oz salmon fllet, skinned

Heat 2 T evoo in large nonstick skillet over medium heat. Add sliced fennel, cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in beans, tomatoes, wine. Cook, stirring occasionally, until tomatoes begin to break down, about 3 mins. Transfer to a bowl, stir in chopped fennel fronds, mustard, 1/4 t pepper. Cover to keep warm.

Meanwhile, combine fennel seeds and remaining 1/4 t pepper in small bowl; sprinkle evenly on both sides of salmon. Wipe out pan. Add remaining 3 t evoo to pan, heat over high heat until shimmering but not smoking. Add salmon, skinned-side up, and cook until golden brown, 3-5 minutes. Turn salmon over, cover and remove from heat. Let stand until salmon finishes cooking off the heat, 3-5 minutes more. Transfer salmon to a cutting board and flake with fork. Serve salmon on top of warm bean mixture. Garnish with additional chopped fennel fronds. Serves 6.

This was really delicious and easy to fix.  Instead of frying the fish, I baked it for about 20 minutes at 350 F so that I wouldn't have to watch it while we were enjoying our first course.  Then I just sliced it in chunks and put it on top of the beans/fennel mixture.  Very tasty!