For garlic mashed beans:
-2 Tbs extra virgin olive oil
-4 garlic cloves, roughly chopped
-1/2 cup vegetable broth or water
-2 (15.5 oz each) cans cannelloni, white or navy beans, rinsed very well and drained
-salt and pepper, to taste
-3 Tbs extra virgin olive oil
-4 (5-6 oz each) salmon fillets
-salt and pepper
-4 Roma tomatoes, chopped
-1 jalapeno, seeded, halved and sliced
Make the garlic mashed beans first, by heating the oil in a medium saucepan. Add the garlic and cook on medium heat for 2-3 minutes (make sure the garlic doesn't brown). Add the broth and beans, along with some salt and pepper. Let the mixture simmer for about 5 minutes.Transfer to your food processor and puree until just smooth. *If you don't have a food processor, mashing the mixture by hand works just fine.
Adjust seasoning to your liking and set aside.
Make the salmon, by heating oil in large skillet. Season salmon with salt and pepper on both sides. Add to hot oil and sear until golden brown-about 5 minutes per side. Remove salmon onto plate.
Return skillet to stove and add the tomatoes and jalapeño. Season with a little salt and pepper.
To serve, scoop some garlic mashed beans onto plate. Top with salmon and tomato-jalapeno mixture. Enjoy!