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potatoes
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Heat the oil over medium heat and add the onions, letting them caramelize.
Add the garlic and cook for about ten minutes.
Add Paprika and Saffron, stirring to combine.
Add water, canned tomatoes, salt, and pepper, and bring to a boil.
Reduce heat to a simmer and cook for ten minutes.
Add green olives and let them warm in the sauce for a minute.
Simmer the mixture for a half hour.
Add pre-cut salmon chunks, nestling them into the liquid.
Partially cover the pot and simmer on low for fifteen minutes.
Ladle out the finished dish and serve with warm bread or over Orzo.