In a large skillet, heat oil and sauté onion, chilis and garlic on moderate-low heat until vegetables are tender and beginning to turn golden. Reduce heat to low and stir in water and lemon juice. Season salmon with salt and pepper and lay it over the vegetables. Cook, covered, for 8-10 minutes or until the salmon is barely cooked through. Transfer salmon to a plate (don't worry about some vegetables clinging to it). Transfer the mixture from the skillet to a blender or food processor. Add cream and puree until smooth. Return sauce to skillet and season with salt and pepper to taste. Place salmon back into skillet. Heat sauce and salmon over moderate heat until salmon is heated through. Great served over wild rice or basmati rice!