Oat-Encrusted Spicy Salmon on Lime Chickpea Puree

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