I brought this recipe home from France – a fried egg is commonly placed on top of salads.
1 ½ pound salmon fillet
Juice of 1 lemon
3 heads Boston lettuce
1 yellow bell pepper
Your favorite vinaigrette
Preheat oven to broil. Brush salmon fillet with oil and season with fresh lemon juice and salt and pepper. Broil 15 minutes without turning. Allow to cool at room temperature.
To arrange the salad: On individual plates place a bed of Boston lettuce (or other soft-leafed lettuce). Arrange slices of beautiful red tomato and bright yellow bell pepper. Drizzle with a good vinaigrette. Place chunks of broiled salmon on top and finally, at the last minute, fry an egg sunny-side up and place it in the middle. Gorgeous!
Serve with French bread, torn not cut, and a nice bottle of Vouvray wine.