1. In a medium-sized skillet, heat olive oil over medium-high heat. Add sliced fennel and cook until slightly limp and slightly browned, about 5 minutes. Remove fennel from pan and set aside.
2. Add hot water to pan. Place salmon fillets skin side down and heat over medium-high heat. Once water starts to boil, reduce heat to medium-low, cover skillet, andpoach salmon for 5 to 9 minutes, until just cooked through. Remove salmon fromskillet to individual plates. Pour poaching liquid into a measuring cup, measure out 3 Tbsp., and return it to skillet. Remaining liquid may be discarded.
3. Stir in orange juice, reserved fennel, and olives, and cook until just heated through. Divide sauce and fennel mixture among salmon pieces. Serve immediately.
Source: Hannaford fresh Magazine, January - February 2009