Recipe - Roasted Salmon With Pesto And Lemon Ciabatta Crust

4 ounce Virgin olive oil
4 lg Spanish onions; cut or sliced up 1/2"
ribbons
1 cup Green olives; (manzanilla)
8 ounce Chianti; or other dry red
wine
1 teaspoon Fennel or anise seeds
8 Sweet Italian sausage links
(2 lbs); with fennel
seeds
One half cup Tapenade (Black Olive
Paste); see * Note

* Note: See the "Tapenade (Black Olive Paste)" recipe which is included in
this collection.

Preheat oven to 450 degrees. In a large 12 to 14inch saute pan, heat
virgin olive oil until smoking in thin wisps. Add onions and cook over
medium heat until very soft and light brown at the edges, or about 10
minutes. Add olives, red wine and fennel seeds and simmer at low heat 5
minutes until alcohol is cooked out of wine, yet mixture is still very wet.
Prick sausages all over to prevent them from bursting. Place on top of wine
and onion mixture and place on rack in oven and roast until cooked through
(about 15 minutes). Remove pan from oven and pour onion mixture in a large
heated serving bowl. Arrange sausages over top. Drizzle 1 tablespoon
Tapenade over each sausage and serve immediately. This recipe yields 4
entree or 8 appetizer