Instructions: Remove outer green rind of lime. Cut into narrow strips (1/8 inch). Boil 2 minutes or so to remove bitter taste. Drain. Remove enough lime section so that you have 2 sections per salmon portion . Squeeze 1/2 teaspoon lime juice for remaining lime sections. Preheat oven to 500 degrees. Prepare piece of heavy-duty foil for each serving of salmon. Brush foil with butter. Arrange salmon with combination of salt, pepper, ginger, cooked lime rind. Top each serving with 2 lime sec- tions. Fold foil over fish and seal. Place on baking sheet. Bake for 5 to 7 minutes or until packet begins to puff. To test for doneness, carefully open corner of packet, fish should just begin to flake when touched with fork. Meanwhile, prepare sauce; saute shallots in butter until soft (3 minutes). Pour in wine. Cook over medium-high heat until liquid is reduced by half and syrupy, about 8 minutes. Stir in cream, reserve lime juice, ginger and cayenne. Whisk in some butter just before serving. To serve, spoon sauce onto plate. Remove salmon from packet and place 1 portion in each pool of sauce.

Garnish with dill sprigs, if you wish. 524 calories.

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