The salmon is topped with a sweet and spicy glaze that is simple, and the garbanzo puree is silky smooth and a great high fiber subsitute to mashed potatoes.
2 Servings
Ingredients for Salmon:
- 2 Tbsp. raspberry jam
- 2 tsp. puree from a can of chipotle chiles in adobo
- 1 1/4 tsp. red wine vinegar
- 1/2 tsp. fresh ground cumin
- 2 Tbsp. olive oil
- 2 (6-7oz.) salmon fillets
Ingredients for Garbanzo Bean Puree:
- 1/4 cup extra-virgin olive oil, divided
- 1 cup canned garbanzo beans, drained and rinsed
- 1/4 tsp. fresh ground cumin
- 1 large garlic clove, minced
- 1/4 tsp. kosher salt
- 1/8 tsp. paprika
- 2/3 cup low-sodium chicken broth or water
- salt and pepper, to taste
- cilantro, for garnish
Directions:
- Preheat oven to 450F.
- In a small bowl, mix together raspberry jam, chipotle puree, vinegar, cumin, and salt to taste.
- Line a baking sheet with aluminum foil and drizzle with 2 Tbsp. olive oil. Place salmon fillets skin side down and sprinkle with salt and pepper. Brush glaze over salmon and roast in oven until opaque in center, 8-10 minutes.
- Heat olive oil in saucepan over medium-high heat. Add garbanzo beans, cumin, garlic, kosher salt and paprika. Saute until the beans begin to darken, about 5 minutes. Add chicken broth or water to garbanzo bean mixture and bring to a boil. Reduce the heat and simmer until garbanzo beans are softened, about 10 minutes. Strain mixture, reserving 1/4 cup cooking liquid.
- Add strained garbanzo bean mixture to a blender with 1/4 cup cooking liquid and puree until smooth. Season with salt and pepper.
- Serve salmon on top of garbanzo bean puree. Garnish with fresh cilantro.
