Oat-Encrusted Spicy Salmon on Lime Chickpea Puree | RICARDO

Ingredients

• 1 can 19 ounces (540 ml) chickpeas, rinsed and drained
• Grated zest of 1 lime and juice of 1 1/2 limes
• 1/3 cup (75 ml) vegetable broth
• 1/4 cup (60 ml) olive oil
• Salt and pepper
• 3 tablespoons (45 ml) flour
• 1 tablespoon (15 ml) ground coriander
• 1 egg
• 2 teaspoons (10 ml) Tabasco sauce
• 1 salmon fillet of about 1 1/4 lbs (600 g), skin removed
• 1 1/4 cups (310 ml) quick-cooking oats