Ingredients

Steps

• Heat 250ml of chicken stock in a saucepan and place a bamboo steamer on top.
• Add the salmon skin-side up and courgette ribbons to the steamer.
• Steam for 5 to 10 minutes until the salmon is cooked.
• Remove from heat and drizzle the salmon with soy sauce.
• Boil 110ml of white wine in a pan until reduced by half.
• Whisk in 110g of cream cheese until melted.
• Stir the chopped dill into the sauce.
• Plate the salmon and courgettes and drizzle with the creamy sauce.