Salmon with Fennel, Cilantro, and Sesame Oil

There was an article about the best cookbooks emerging this spring, and Double Awesome Chinese Food got my immediate attention.
This is a great way to have salmon, and you could use another firm fish if you lived some place closer to the ocean than I do.

1 1/2 lbs. salmon, cut into individual portions
1-2 fennel bulbs, msndolined
1/4 c. fennel fronds, chopped
1/4 c. sesame oil
1 shallot, chopped
1/4 c. cilantro, chopped
1/2 inch piece of ginger, minced
1 Tbsp.  rice vinegar
1/4 tsp. each of salt and pepper

Preheat oven the 350 degrees.
Put the fennel slices in a roasting pan large enough to fit the fish in a single layer.  Drizzle with 2 Tbsp. sesame oil and pinch of salt.  Bake for 20 minutes.
While that is happening, put fennel fronds, cilantro, ginger, shallot, vinegar and the remaining salt, pepper, and sesame oil in a food processor and pulse to combine.
Place fish on fennel skin side facing down, and spread the sauce evenly across the top of the fish.  Bake an additional 15-20 minutes.