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Salmon with Saffron Sauce

Impress your guests with this classic Spanish recipe! The complex, nuanced flavor of saffron is enhanced by using a fine Spanish olive oil, such as Vital Choice Organic Extra Virgin Olive Oil, made from pressed Spanish Pictual olives.
Yield: Serves 4
Total Time: 20 min
Prep: 10 min
Cook: 10 min
Additional:
Ingredients
8 ounces cooked chickpeas
1 onion, peeled and finely chopped
1 garlic clove, peeled and chopped
1 pinch saffron
Sea salt, to taste
Preparation
1.  Heat four tablespoons olive oil in a frying pan and gently fry the garlic and onion.
2.  Add half of the cooked chickpeas, fish stock and saffron. Leave to cook for two minutes, then process in a blender or food processor.
3.  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.
4.  Drain the rest of the chickpeas, sauté in the remaining olive oil and serve with the salmon.
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