Step 1

In large skillet, melt 1 tablespoon butter. Add the shallots, celery, and carrot. Cook until vegetables are slightly softened -- 2 minutes. Add Riesling and lemon juice to skillet and heat to boiling. Season salmon with salt and pepper. Place salmon steaks in skillet over vegetables. Cook, covered, over medium heat 5 to 10 minutes or until fish is opaque all the way through.

Step 2

With slotted spoon, remove fish and vegetables to heatproof dish. Cover dish and keep warm. Increase heat to high and boil liquid until reduced to about 1/3 cup -- 5 minutes.

Step 3

In small bowl or measuring cup, beat together cream and flour until smooth. Stir cream mixture into liquid in skillet and cook, stirring constantly, until mixture forms a thickened sauce. Remove from heat and stir in remaining 1 tablespoon butter until melted.

Step 4

Arrange vegetables on each of 4 serving plates. Place salmon steaks on vegetables. Ladle sauce onto salmon steaks and garnish plate with nasturtiums and nasturtium leaves, if desired. Garnish sauce with some chopped nasturtium leaves, if desired.

Step 5

Note: If you choose to garnish this dish with nasturtiums and nasturtium leaves, be sure that they are pesticide free.