Crust the salmon steaks on both sides with the BLUE.
Heat the oil in a fry pan, add the salmon and cook over a medium heat until the salmon crust is crisp and the flesh is cooked to your liking.
Cook the potato in a large pan of boiling water, drain, add the butter and Parmesan and beat using electric beaters until smooth and creamy. Serve with halved finger limes or limes.