Instructions: Season the salmon with salt and pepper and dredge with flour, shaking to remove the excess. Heat the butter in a frying pan that has a lid and seal the salmon steaks quickly on both sides. Lift out and set aside, covered.

In the butter remaining in the pan lightly brown the onions and mushrooms.

Pour in the wine, add the bayleaf and thyme and bring to a simmer. Return the salmon, and any juices that may have collected to the pan, cover and simmer until the salmon is just tender, about 10 minutes. Remove the salmon to a warmed serving dish and keep warm.

Remove and discard the bayleaf and thyme. Add the cream and reduce it to coating consistency over a fairly high heat. Add the lemon juice and Worcestershire sauce. Pour the sauce over the salmon and sprinke with the parsley. Serve with boiled new potatoes.

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