Bring a large pan of water to the boil and cook the basmati rice according to the packet instructions.
Meanwhile, in a large frying pan, heat the oil and fry the shallots for 3 minutes. Add the salmon steaks and fry each side for 3 minutes or until sealed. Add the mushrooms, whole or cut in halves, with the pepper, paprika, salt, soft cheese, cream and enough water to cover the fish. Simmer for at least 7 minutes.
Remove the fish and place on a hot plate in a warm oven. Bring the liquid to a fast boil and reduce to a thick, smooth sauce. When consistency is to your taste, stir in the fresh herbs.
Meanwhile, steam the spinach with salt and pepper for 5 minutes.
Serve each person with portions of rice, salmon steak in sauce with mushroom and spinach with the grated cheese sprinkled over.
Tip: If you like spicy food, chop 2 de-seeded green chillies and add to sauce in last 2 minutes of cooking.
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