Heat oven to 450°F. Line small cookie sheet with foil; brush foil with 1 tablespoon of the oil.

In small bowl, mix jam, adobo sauce, vinegar and 1/2 teaspoon of the cumin with wire whisk until smooth. Reserve 2 tablespoons of the sauce. Place salmon, skin side down, on foil and brush tops with the remaining sauce. Bake 8 to 10 minutes or until flesh is opaque and flakes easily with a fork.

Meanwhile, place beans, broth, garlic, kosher salt, paprika, 1 tablespoon of the oil and remaining 1/2 teaspoon cumin in food processor. Cover; process 30 seconds or until smooth. Heat remaining 1 tablespoon oil in 6-inch nonstick skillet over medium heat. Add garbanzo puree and cook 4 to 5 minutes or until hot and bubbly, stirring frequently. Season to taste with salt and pepper.

Spoon puree on 2 serving plates. Top with salmon; garnish with cilantro. Serve with reserved raspberry sauce.

Serving Suggestion: Serve this elegant entrée with hot crusty bread and a green salad.

Tip: You can puree the bean mixture in a blender. You may need to stop the blender and scrape the sides of the container once or twice.