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Salmon with Saffron Sauce
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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.

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