Warm Salmon Filets with Fennel Emulsion and Provençal Olive Oil

Ingredients

• 1 tomato, peeled, halved, and seeded
• 2 Tbsp. extra-virgin olive oil, preferably Provençal
• 6 loosely packed cups fennel fronds (feathery green parts)
• 1 ¹⁄₄ cups fish fumet (concentrated fish stock)
• 3 Tbsp. heavy cream
• 1 tsp. pastis (optional)
• 4 6-oz. skinless center-cut salmon filets
• 8 Tbsp. butter, softened
• 2 Tbsp. lemon juice
• 1 tsp. Asian chili oil
• Salt and freshly ground black pepper
• 1 Tbsp. peeled, minced red bell pepper
• 3 Tbsp. minced dill
• Coarse sea salt