Instructions: Trim stems from fennel and reserve. Cut bulb into long thin strips. Bring large pot of salted water to boil, add fennel and cook 1 minute. Immediately drain and transfer to bowl. Add olive oil, lemon juice, pinch salt and pepper to taste. Toss well to combine. (Can be made a day ahead to this point and refrigerated. Before using, toss slaw and check seasoning.)

Few hours before serving, mound fennel slaw on 6 salad plates, dividing evenly. Arrange salmon over fennel, dividing evenly. Spoon rounded teaspoon sour cream in center of each. Garnish salmon with snipped fennel greens and lemon wedges. Scatter 1 teaspoon capers over each serving. Can be refrigerated, covered, 3 to 4 hours.

To serve, let rest at room temperature 20 minutes.

This recipe yields 6 servings.

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