In a medium pan, heat olive oil, add mustard seeds and fry 1 minute. Set aside and let it cool.

Take a large ziplock bag, combine heavy cream, olive oil, Dijon mustard, grated garlic, black pepper, rice vinegar and salt. Place salmon pieces into it and leave them to marinate for at least 1 hour.

Preheat your oven to 450 F or 225 C.

Place marinated salmon on the lined baking dish ( skin-side down).

Generously brush with marinade and bake for 15 minutes or until just cooked.

In a medium bowl combine chopped parsley/ dill with cream cheese. Place or pipe this cream cheese filling onto salmon.