In a large skillet, combine salt, wine, onion and 1 cup of water. Bring to a boil over medium high heat and cook for 5 minutes. Place fish in water and add enough hot water to just barely cover. Reduce heat to a medium-low simmer. Cook for 8 – 10 minutes or until salmon is just cooked.

To make sauce, combine artichoke hearts and the next 5 ingredients in a blender or food processor. Process until mixture is almost pureed, but still a tad chunky. While motor is running, add oil in a thin stream until emulsified. Add to a saucepan and heat over a low heat until warm. Do not allow to boil! Season with salt and pepper.

Place an equal portion of the cooked fish on each plate and drizzle sauce over.