Tomato and Fennel Stuffed Salmon with Basil Sauce

Ingredients

• 2 pounds plum tomatoes, halved lengthwise
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1 3/4 teaspoons salt
• 1 teaspoon black pepper
• 2 teaspoons herbes de Provence
• 2 large fennel bulbs (sometimes labeled "anise"; 2 pounds), stalks cut off and discarded
• 1 (8-pound) whole salmon (preferably wild coho), cleaned, butterflied, and boned, leaving head and tail intact
• 1/4 cup dry white wine
• 10 saffron threads
• 1/4 teaspoon hot water
• 1 cup mayonnaise
• 1/2 cup loosely packed fresh basil leaves
• 1/4 cup extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 large garlic clove
• 1 1/2 teaspoons finely grated fresh orange zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• an adjustable-blade slicer; heavy-duty foil

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