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Chipotle-Raspberry Glazed Salmon with Garbanzo Puree

10 Jan

Raspberry-Chipotle Glazed Salmon with Garbanzo Puree

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:

  1. Preheat oven to 450F.
  2. In a small bowl, mix together raspberry jam, chipotle puree, vinegar, cumin, and salt to taste.
  3. 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.
  4. 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.
  5. Add strained garbanzo bean mixture to a blender with 1/4 cup cooking liquid and puree until smooth.  Season with salt and pepper.
  6. Serve salmon on top of garbanzo bean puree. Garnish with fresh cilantro.
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Posted by on January 10, 2012 in Beans, Entrees, Uncategorized

 

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