Tenderstem® broccoli & Salmon Parcels with Spicy Moroccan Butter Sauce

Tenderstem® broccoli & Salmon Parcels with Spicy Moroccan Butter Sauce

A sensational North African meal. Easier to make than you’d think but just as good to eat as you’d think.

This is the simplest form of steaming and a good way to cook vegetables and fish keeping in all the flavour and nutrients. When you make a parcel, the white wine turns to steam and cooks the Tenderstem® broccoli and salmon to perfection in a delicious scented vapour.

Preparation time

5 minutes

Cooking time

15 minutes



Dietary requirements

  • Gluten free
  • Nut free
Try with Frozen Tenderstem®


  1. Pre heat the oven to 200C/400F/Gas mark 6/190C fan oven

  2. Divide the Tenderstem® broccoli stems and place on one half of the paper/foil squares. Season with freshly ground black pepper and scatter over the shallots.

  3. Squeeze a little orange juice over the salmon fillets and season well. Wrap each salmon fillet in a slice of Parma ham and place on top of the Tenderstem® broccoli. Drizzle each with a tablespoon of white wine.

  4. Fold the other half of the paper/foil over the fish and twist the edges together to form a seal.

  5. Transfer to a baking tray and place in the oven for 12-14 minutes until the fish and Tenderstem® broccoli are just cooked through.

  6. Meanwhile make the chilli butter sauce. In a small pan pour in the remaining white wine, vinegar and bring to the boil, simmer until the liquid has reduced by half. Add the harissa paste and cream and reduce a little further.

  7. Turn down the heat and gently whisk in the chilled butter. Season with salt, pepper and a squeeze of orange juice.

  8. Place each pack on its own serving plate, take to the table to open and eat! Serve with a good drizzle of spicy butter sauce.

More ways to cook Tenderstem®