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
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