For the steamed salmon
140g/5oz salmon fillet, with skin
250ml/10fl oz chicken stock
1 zucchini, cut into ribbons with a spiralizer
For the sauce
110ml/4fl oz white wine
110g/4oz lactose free cream cheese
2 tsp chopped fresh dill
Serves - 1
Heat the stock in a medium-sized saucepan and place a bamboo steamer on top.
Add the salmon skin-side up and the zucchini ribbons. Steam for 5-10 minutes, until the salmon is cooked through.
Meanwhile, for the sauce, place the wine into a pan over a high heat.
Boil for 4-5 minutes, or until the liquid volume has reduced by half.
Add the lactose free cream cheese and whisk to melt and combine, then stir through the dill.
To serve, place the salmon and zucchini onto a plate and drizzle with the sauce.
Recipe adapted from: Good Food