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1
bring water to a boil, and dump garbanzo beans in, reboil, and cook until beans are 90% softened.
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2
once cooked, take out of water, and set aside.
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3
dump pearl onions, with peels, into the same boiling water, until peels start to come off.
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4
take out and rinse in cold water, to take peels off.
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5
coarsely chop, and set aside with garbanzo beans.
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6
cut off the ends (about 2 inches) of the asparagus, and steam until softened.
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7
meanwhile, mix together breadcrumbs, 1 cup grated parmesan, and crushed crackers.
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8
preheat oven to 350 degrees.
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9
to make parmesan crisps, heavily grease cookie sheet, or parchment paper, and make 4 circles (about 5 inches in diameter) of parmesan cheese, and bake for about 8 minutes.
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10
once baked, let sit, until needed.
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11
cover salmon filets with bread crumb mixture (medium thick).
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12
take out asparagus, season with salt, and lemon pepper and put in a greased, foil covered tray.
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13
top with remaining breadcrumb mixture.
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14
put into oven for about 8 minutes.
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15
once done, take out and set aside.
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16
put oil into medium high heated pan, then lower heat to medium and put in salmon, skin side up, and cook for 3 to 4 minutes, or until parmesan side is golden brown and crispy, and flip, and continue cooking on skin side for desired doneness.
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17
put parmesan crisps on plates (1 per plate), and once salmon is done, put salmon (one filet per plate) atop the crisps.
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18
in the same pan used for salmon, add oil, dump in garbanzos, and onions, and let cook, stirring often for about five minutes.
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19
then add in chili powder, balsamic vinegar, hot sauce, cumin, garlic, paprika, and sugar, and cook until mixture has some golden brown color.
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20
then add in stocks, and let mixture cook a little more.
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21
then add flour to thicken, and turn off heat.
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22
plate asparagus (4-5 halves per plate) and garbanzo beans (1/4 cup per plate) alongside salmon, and top salmon with about 2 tablespoons of guacamole, and garnish with parsley.
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23
enjoy!
