Place the oil in a large, deep frying pan and gently sauté the garlic and shallots for 2 to 3 minutes over a medium heat. Add the wine and bubble for a further minute or so over a moderate heat. Add the salmon and cook, turning occasionally, for 3 to 4 minutes.
Add the rice to the pan with the salmon and cook over a moderate heat for a few minutes. Cook the peas in boiling water for 2 minutes, drain then add to the pan with the rice and salmon.
Stir in the crème fraîche and squeeze over the lemon juice, combine thoroughly and season to taste with black pepper. Serve with the bread.
Add a handful of freshly chopped parsley or basil to this dish if you have it. You could also add a handful of fresh, chopped tomatoes or change the peas for broccoli or spinach.