Lightly season salmon chops on both sides with salt and season with pepper.
Stir through sherry, soy sauce and pepper. Remove skin from garlic and add. Turn salmon in the marinade to the other side, Forty-five min. through.
Cut the roots of the fennel bulb into small pieces. Remove the outer leaves and the green. Cut the bulb into quarters, remove the stalk. Rinse fennel, cut into strips.
Cut bell bell pepper in half, remove dividing walls including seeds. Rinse peppers, cut into cubes.
Peel onion, finely dice. Sauté in hot fat until translucent. Add fennel and bell bell pepper, sauté. Add fish stock, season, cover and simmer for about ten minutes. Add capers to vegetables, season.
Season salmon cutlets with salt, season with pepper, place on top. Cover and steam for another ten minutes. If desired, sprinkle with a small amount of fennel greens.
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