In a saucepan, warm equal quantities of extra- virgin olive oil and lemon juice along with capers and picholine-style green olives. Spoon over steamed, roasted or grilled salmon. Garnish with fennel fronds.
To make the oil, faintly warm olive oil with fennel fronds, a cut up lemon, a pinch of chili flakes, and crushed whole garlic cloves. Let it meld together for an hour or so, then strain. Season with salt and pepper, use as a drizzle on the cooked fish as well as on the onion/fennel bed you roast the fish on. Keep the rest in the fridge to use again. The oil can be drizzled over a whole chicken, or fresh fennel fronds can be stuffed into the chicken to impart flavor during baking.