Salmon Recipe with Lemon Parmesan Sauce | Saputo Cheese

Ingredients

• 454 g (1 lb.) zucchini (about 4 medium-sized zucchini)
• 15 mL (1 tbsp) of extra-virgin olive oil
• 1 garlic clove, minced
• 2 mL (1/2 tsp) sea salt
• Freshly ground black pepper
• 454 g (1 lb.) of skinless salmon fillets, cut into 2 cm cubes
• Sea salt
• 30 mL (2 tbsp) of extra-virgin olive oil
• 30 mL (2 tbsp) of butter
• 1 shallot 
• 45 mL (3 tbsp) of all-purpose flour
• 250 mL (1 cup) of chicken broth, or fish stock 
• 60 mL (1/4 cup) of white wine
• 60 mL (1/4 cup) of freshly squeezed lemon juice
• 60 mL (1/4 cup) of 35% m.f. cooking cream 
• 60 mL (1/4 cup) of Saputo very fine shredded Parmesan cheese
• 60 mL (1/4 cup) of drained capers
• Chopped Italian parsley