Blue Cheese Sauce · Picòn blue cheese or  other blue cheese of your choice...if you prefer substitute blue cheese for white cheddar of your preference– 7 –10  ounces.

· 2 Leeks, sliced diagonally, one inch size.

· 7 ounces of frozen petite pois (baby green peas) - may be omitted.

· Light cream, about 8 ounces (sorry, no substitutions here)

· Extra Virgin Olive Oil, 1-2 ounces.

· 1 teaspoon of  lemon rind. 

Salmon Steaks & Blue Cheese Sauce Preparation

 Blue Cheese Sauce

1. Wash the leeks and slice them  (2 Leeks, sliced diagonally, one inch size).

2. Gently cook in a small saucer with about 1 once of the olive oil. Remove and place on a small plate until needed.

3. Cut rind off cheese, and dice into small chunks.

4. Heat saucer pan at low-medium, then add cream to saucer and chunks of cheese, a couple at a time.

5. Stir mixture gently, prevent scorching the sauce. Add  remaining cheese and stir until smooth sauce forms.

6. Add the leeks that were set aside and the petite pois (if frozen, rinse in cold water, drain well, then add to cheese mixture).

7. Lastly, add the 1 teaspoon of lemon rind.

8. Remove from heat and keep in a warm place, until salmon steaks are done. 

Salmon Steaks

1. Take the marinated  salmon steaks (Mermaid’s Fancy Dry Muscat wine, one ounce) and pad dry with paper towels.

2. Season with salt and white pepper  ( salt, 1 teaspoon  and white pepper, ½ teaspoon).

3. Grill  salmon until desired doneness...slightly pink in the middle is best.

4. Top with cheese sauce.