Instructions: Heat oil in a large nonstick skillet over medium-high heat. Add fennel bulb and leek; saute 5 minutes. Add water; cover and cook 20 minutes.

Uncover and cook 7 minutes or until moisture evaporates, stirring occasionally. Remove from heat; stir in chopped olives and remaining ingredients. Serve ove salmon.

Yield 1 1/4 cups.

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