4 (7 oz.) pieces fresh salmon filets
2 tbsp. chopped shallots
1 c. heavy cream
1/2 c. fish stock
1 jar Cactus Relish

Sprinkle salt and pepper on fish and flour lightly. Saute in some fish stock and let boil. Add cream. Adjust seasoning and put a tablespoon of Cactus Relish on top of salmon.