Heat the stock in a medium-sized saucepan and place a bamboo steamer on top. Add the salmon skin-side up and the courgette ribbons. Steam for 5-10 minutes, until the salmon is cooked through, then drizzle with soy sauce.
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 cream cheese and whisk to melt and combine, then stir through the dill.
To serve, place the salmon and courgette onto a plate and drizzle with the sauce.