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For the fennel:
Pre-heat the oven to 180°C/gas mark 4.
Place the fennel in a large bowl with the oil, sugar, salt and pepper and give it a mix ensuring the fennel is well coated.
Place the fennel on a baking sheet and bake for 45 minutes, turning the fennel over every 15 minutes until softened with a good golden colour.
Remove from the oven and keep warm.
For the salmon:
Pre-heat a griddle pan until smoking hot.
Brush both sides of salmon with olive oil and season with salt and pepper.
Add the salmon skinned side down and sear for a minute until it has taken on a good golden colour.
Sprinkle over the wine, leave to sizzle for a few seconds then turn over.
Cook for 30 seconds then remove from the heat, the salmon will continue to cook in the residual heat in the pan.
For the sauce vierge:
Heat a small saucepan and add a little oil and the shallots cook for a few seconds then add the tomatoes and cook for a few seconds more.
Add the rest of the oil and the vinegar and gently warm through until hot but not boiling.
Add in the sugar and basil stir well then remove from the heat.
Remove the garlic and season to taste.
Place the fennel on a serving plate topped with the salmon and drizzle the sauce vierge around.
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