Olive Focaccia-Crusted Scottish Salmon with Tomato and Fennel Confit, and Lemon Preserve Vinaigrette

Seafood

6 oz. salmon filet
2 Tbsp. diced olive focaccia
2 Tbsp. flour
1 ea. egg
¼ c. olive oil

1 ea. Roma tomato, diced
1 Tbsp. red onion, diced
1 tsp. lemon preserve, diced
1 tsp. capers
2 Tbsp. basil oil
½ Tbsp. chives, chopped