Hibiscus-Lime Sauce: For the preparation of the sauce, pour off the excess of the olive oil, keeping 1 tablespoon and saute the shallots and hibiscus flowers. Add white wine and reduce until almost dry, then add the heavy cream and reduce to half of its volume. Lower the heat and gradually add the butter, whisking at all times alternating with lime juice, until thoroughly incorporated, adjust the seasoning with salt and pepper. Served with sliced encrusted salmon.