Rinse salmon in cool water, dry, cut into portions. Squeeze the lime with a citrus squeezer and sprinkle over the salmon.
For the sauce, melt the butter in a large frying pan, pour in the destemmed berries or jelly, fill with Riesling or Champagne and heat. The berries must burst and color form. Whip the cream in the frying pan with a whisk until stiff, add to the berries and cook a little. When the sauce starts to become creamy, season with Tabasco, sugar, salt and maraschino. Place salmon in sauce. Cover and cook on each side for about two minutes at low temperature. If sauce becomes too thick, thin with a small amount of hot water.
Serve salmon with sauce and lemon balm.
Serving: Top long grain wild rice mixture.
Preparation : about 15 min