Broccoli and Salmon Parcels with Spicy Moroccan Butter Sauce

How about some lovely salmon with a North African twist - this recipe works so well.

"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.

Ingredients:

Serves Four

325g Tenderstem® Broccoli blanched, refreshed and drained
4 x 125g, boneless, skinless salmon fillets
1 shallot, finely chopped
Black pepper
1 orange, juice only
4 slices Parma ham
285ml white wine
1tbsp white wine vinegar
1-2tsp harissa paste
90ml double cream
55g unsalted butter, chilled and diced
4 x 36cm squares of baking paper or foil

Method:

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. "

Original recipe idea here

Hope you enjoy it.

All the best Jan