In a sauté pan or frying pan with a lid add 3 tablespoons of water, a tablespoon Mellow Yellow Oil, some salt and black pepper. Heat the pan on a medium heat until the water is starting to steam, then place the salmon steaks in the pan, season them and put the lid on, the hob temperature should be at a gentle simmer. Leave the lid on throughout poaching, they’ll only take around 10 minutes to cook, to make sure that they are cooked through, check that the flesh in the centre has turned pale pink. Place the cooked salmon on a plate and keep warm while you make the sauce.

Turn up the heat a little, add 2 tablespoons Mellow Yellow Oil to the pan and reduce off the juices, then add the shallot and gently fry until completely softened but not brown. Then add the garlic and some more seasoning, frying for one minute.

Finally stir in the cream cheese, lemon juice and parsley. Adding a couple of tablespoons of water will loosen up the sauce. Bring to a brief simmer while stirring, then serve the sauce over the warm salmon. Delicious served with new potatoes and our wonderful Fennel Salad.