Finely chop the onion and sauté in a little oil over a very low heat.
The Torta del Casar is added and stirred to mix, then a dash of bench wine is added and allowed to reduce.
Add the cream and the pinch of salt and let it reduce again.
Cut the salmon into four pieces, add salt and brown in a frying pan.
Add the sauce on top and bring to a boil, serving hot.