Salmon with Chickpea Stew

Serves 4

INGREDIENTS

4 Mt. Cook Alpine New Zealand Salmon Portions Skin-on
400g cooked chickpeas
60g finely diced onion
3 cloves of minced garlic
60ml Mount Brown Estate Pinot Gris 
190g chopped tomatoes
a pinch of saffron
1 tsp sweet paprika
1 tsp Extra Virgin Olive Oil

METHOD

1. Sweat the onions, garlic and paprika in the olive oil on a low heat.
2. Add the wine and saffron and simmer for a couple of minutes.
3. Add the tomatoes and chickpeas. Simmer for a further 5 – 10 minutes.
4. Adjust seasoning.
5. Season the salmon and cook until rare / medium rare in a hot pan. Place on top of chickpeas stew to finish cooking.
6. Serve with a side of braised Cavelo Nero or kale.