Grate some lemon zest over the fish and poach until just cooked . Set aside to cool

Melt the butter in a pan , add the leek and cook until softened but not coloured

Add in the garlic and cook for a further minute

Add in the rice and stir to coat in the butter . Cook for 2 minutes

Add in a ladle of the hot stock , stir until almost absorbed and add another ladle full

Keep adding the stock . When the last of the stock has been added , put in the broccoli stems and peas

Add in the cream cheese and stir to combine

Flake in the salmon fillets , squeeze in a good amount of lemon juice . Stir allow the salmon to warm through

Serve topped with more freshly grated lemon zest