salmon with white beans

5  teaspoons		olive oil
1		fennel bulb
30  fl. oz.		white beans
1/3  cup		white wine
1  tablespoon		dijon mustard
1  pinch		pepper
1  tablespoon		fennel seeds
24  ounces		salmon

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heat 2T oil in large skillet. Slice fennel and cook storrin occassionally untill browned.
Stir in rinsed beans tomatoes and wine. Cook until tomatoes break down.
Transfer to a bowl an dstir in chopped fennel fronds mustard and 1/2 of the pepper
Combine fennel seeds and pepper. Sprinkle over salmon
add remaining oil and sautee salmon until brown 3 min each side. Transfer to a cutting board. Remove skin and put on top of bean mixture.