Salmon with Saffron Sauce
This classic Spanish recipe is enhanced by using a fine Spanish olive oil like our own!
Serves 4
8 oz cooked chickpeas
1 onion, peeled and finely chopped
1 garlic clove, peeled and chopped
8 oz fish stock
1 pinch saffron
- Heat four tablespoons olive oil in a frying pan and gently fry the garlic and onion. Add cooked chickpeas, the fish stock and the saffron. Leave to cook for two minutes then process in a blender or food processor.
- Pour this sauce into a large frying pan and add salt if necessary. Place the salmon in the sauce and cook for 6 to 8 minutes, until just done. Drain the rest of the chickpeas, sauté in the remaining olive oil and serve with the salmon.
