One: Preheat oven to 275F. Line a rimmed baking sheet with parchment paper. Arrange salmon on baking sheet and rub tops of fillets with 2 tsp oil, 1/4 tsp salt, cayenne and 1/2 tsp black pepper, dividing evenly. Transfer to oven and bake until salmon is opaque at thickest part and flakes slightly when tested with a paring knife, 17 to 20 minutes. (Alternatively, bake until an instant-read thermometer registers 125 F when inserted in the thickest part of fillet.)
Two: Meanwhile, prepare salsa: In a large bowl combine fennel fronds and bulb, pomegranate, jalapeño, green onions, cilantro, lime juice, 1/2 tsp salt and black pepper. Set aside.
Three: About 5 minutes before salmon is done cooking, prepare rice: In a wok or large sauté pan with curved sides, heat remaining 2 tsp oil on medium-high, swirling to coat bottom of pan Add rice and cook, stirring constantly, until grains are coated with oil, about 1 minute. Add broth and bring to a boil. Stir until most liquid is absorbed, about 3 minutes. Add fennel fronds and green onions and toss to combine. Cook until heated through, about 30 seconds; immediately remove from heat. Divide rice among serving plates, top with salmon and spoon salsa over top, dividing evenly. Serve immediately.
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