Sockeye, Fennel and Tomato Salad - Bristol Bay Sockeye Salmon

Ingredients

• 4 sockeye salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
• 7 tablespoons olive oil, divided
• 1 cup frozen broad beans or edamame
• 3 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 large fennel bulb, trimmed and very thinly sliced
• 4 large tomatoes, cut in wedges or slices
• 1/4 cup capers
• Salt and black pepper, to taste
• 2 fresh dill sprigs