1. To make the sauce: in a large skillet, heat the oil over medium-high heat. Add the fennel and sauté for 5 to 7 minutes, or until softened and lightly golden. Add the mushrooms and cook for 3 minutes, or until softened, Add the tomatoes and increase heat to high. Cover and cook for 4 to 5 minutes or until the tomatoes begin to fall apart and thicken. Remove from heat and set aside.

2. Put the salmon in a skillet just big enough to hold it. Add the dry vermouth, then enough water to cover the salmon. Place over medium heat and bring to a simmer. Poach for 10 minutes per inch of thickness, about 7 to 10 minutes.

3. Just before serving, add the olives, seasoning salt, and ¼ cup poaching liquid to the sauce. Bring to a simmer over-medium-high heat and cook to reduce for 1 minute, or until slightly thickened.

4. Transfer the fish pieces to a platter or individual serving plates. Blot any excess liquid and spoon the sauce over. Serve immediately.

Advance Preparation:

May be prepared up to 4 hours ahead through Step 1. Set aside, covered, at room temperature.

The clever cook could:

1. Serve this chilled. Add 2 to 3 tablespoons vinaigrette to the sauce before serving.

2. Cut the salmon into bite-sized pieces. Mix the salmon and sauce with hot pasta.

3. Add some vinaigrette to the above pasta dish and chill to serve as a pasta salad.