1-3/4 lbs fresh salmon fillets
7 oz cooked chickpeas
7/8 cup fish stock
1 onion, peeled and finely chopped
1 garlic clove, peeled and chopped
1 pinch saffron
6 tbsp olive oil
Heat 4 tbsp olive oil in a frying pan and gently fry the garlic and onion. Add 2 oz of cooked chickpeas, 3/4 cup of fish stock or the chickpea cooking stock and the saffron. Leave to cook for 2 minutes then beat in the blender.
Pour this sauce into a large frying pan, test for salt and gently cook the salmon in it for about 10 minutes, depending on the thickness of the fillets.
Drain the rest of the chickpeas, sauté in 2 tbsp olive oil and serve with the salmon.
Recipe courtesy of Spain GourmeTour magazine