Chilled Salmon with Green Olive Sauce

In 8-inch by 8-inch glass baking dish, arrange fennel in single layer, then place salmon fillets on top. Sprinkle with 1/4 tsp. salt. Add wine and water to dish. Cover with vented plastic wrap and microwave on High 8 minutes or until fish just turns opaque throughout. If making ahead, remove and discard plastic wrap. Place new sheet of plastic wrap directly on surface of salmon, cover dish with another sheet of plastic wrap, and refrigerate overnight. If serving immediately, with slotted spatula, transfer salmon to paper towels to drain. Let cool to room temperature. Reserve sliced fennel in baking dish. Meanwhile, in bowl, combine yogurt, olives, chives, lemon juice, oil, and 1/8 teaspoon each salt and freshly ground black pepper. Cover; refrigerate up to 2 days. To serve, divide fennel among 4 serving plates. Top with fennel fronds, then salmon and sauce. Garnish with chives and whole olives.