To prepare a tenderstem broccoli and salmon parcels spicy moroccan butter sauce recipe, you will first need to prepare the salmon. Cut the stalks off the stems of the broccoli, and cut them into 12 inch (1.3 cm) thick slices. Place the slices in the bottom of an 8-inch (20-centimeter) glass baking dish. Pour the olive oil into the pan and heat it over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Stir in 1 tablespoon (15 ml) of red wine vinegar and 1 teaspoon (2.5 g) kosher salt. Simmer the mixture, covered, for 5 minutes, stirring occasionally, until the liquid is reduced by half. Remove the saucepan from the heat and add the chopped parsley. Toss the vegetables with the butter and season with salt and pepper to taste. Serve immediately.