Title: Atlantic Salmon Salad
Categories: Salad Salmon
Yield: 4 Servings

		Extra virgin olive oil
		Balsamic vinegar
		Salt and freshly ground
		Pepper
		SALMON:
12	x	40g Atlantic salmon cutlets,
		Skin and all bones removed
		Salt and freshly ground
		Pepper
		Vegetable oil
		TO SERVE:
		Mixed salad leaves
2		Hard boiled eggs, shelled
		And quartered
3		Tomatoes, peeled, halved,
		Seeded and cut in halves
		Again

To make the dressing: combine 3 parts olive oil to one part balsamic vinegar and season with salt and pepper. To cook the salmon: curl the loose flaps around each fish cutlet, secure with toothpicks to hold their shape and sprinkle with salt and pepper. Heat some oil in a frying pan and fry the salmon cutlets for 1 minute on each side or until the salmon is medium rare. To serve: toss the salad leaves in some of the dressing, place a pile in the centre of each serving plate, then place the egg and tomato around the salad. Remove the toothpicks from the salmon and place between the egg and tomato. Drizzle over a little of the dressing and serve at once. Bon Appetit - Exec.Chef Magnus Johansson

Source: Vogue Nov'93 DRESSING:

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