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 or
• 2 egg whites (see note)

In a food processor, purée the chickpeas, the zest and juice of 1/2 lime, broth and 45 ml (3 tablespoons) of oil.

Season with salt and pepper. Set aside.

In a shallow plate, combine the flour and ground coriander.

In a bowl, whisk together the egg whites or egg and Tabasco sauce.

Cut the fillet into four steaks. Dip each piece in the remaining lime juice, then into the flour and coriander mixture. Dip the salmon pieces back into the egg, then roll in the oats.

In a skillet over medium heat, cook the salmon steaks in the remaining oil for 5 to 6 minutes per side. Sear the sides, too. Season with salt and pepper.

Serve over the chickpeas purée and with green vegetables (green beans, broccoli, rapini, or other).

In Recipes-list.com we have selected the most viewed recipes from category - Fish . Enjoy the best recipes specially selected for you! Oat-Encrusted Spicy Salmon on Lime Chickpea Puree is the right choice that will satisfy all your claims.