This salmon recipe is an impressive dish that can be created for dinner guests with very little effort and time. Rich in omega-3 fatty acids, salmon holds perfectly to the contrasting flavors of tangy lime, acidic white wine and the creamy richness of butter. Light enough for lunch yet elegant enough for a dinner party. The buttery goodness of this dish goes great with a light white wine. I recommend Bella Sera, a Pinot Grigio wine harvested from Veneto in northeastern Italy.
- Salmon is great with the skin left on. It adds a nice crunch to the dish but also works great with the skin removed.
- If your local store does not sell Sockeye salmon, this recipe is delicious with whatever salmon is available.
- When using frozen artichokes, remove them from the freezer ahead of time and allow them to thaw.