1. In a non-stick pan, cook the salmon for 7 minutes over medium heat, skin side, in a little oil.

2. Thinly slice the zucchinis. In a pan, heat the olive oil and sauté the zucchinis. Let rest between 2 warm plates.

3. Cut the Morbier cheese into slices.

4. In a saucepan, bring the white wine, garlic, and Morbier cheese to a boil. Remove from heat and pass through a sieve. Set aside.

5. In a pan, melt 20 g of butter over low heat and cook the finely chopped shallots until they are translucent. Add the Morbier cheese sauce and cream. Bring to a boil, then remove from heat. Add 50 g of cold butter, cut into small pieces, and whisk.

6. Serve the salmon fillets with the sauce, accompanied by sautéed zucchinis.