On a work surface, cut the salmon pieces in half horizontally, starting with the thinnest side and without going all the way through to the other side. Open them like a book to create long strips of salmon. Season with salt and pepper. Roll each salmon strip up to form into tournedos. Roll the sides of the tournedos in the sumac.
Thread a rosemary sprig into the centre of the tournedos to help keep them rolled up. Set aside on a plate.
Fennel
On another plate, coat the fennel wedges with 1 tbsp (15 ml) of the oil. Season with salt and pepper.
In a bowl, combine the fennel stalks and fronds with the remaining oil and the lemon juice. Season with salt and pepper. Set aside.
Grill the salmon tournedos on one side only for 8 to 10 minutes or until the desired doneness. At the same time, grill the fennel wedges on each side until al dente.
Place the salmon tournedos and grilled fennel on a serving dish. Serve with the fennel-oil mixture and lemon wedges.
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