Warm Salmon Salad
Romaine heart (broken into pieces)
English cucumber (sliced)
Red Pepper (diced)
Egg (hard boiled, shelled and quartered)
Green onions (chopped)
Italian bliss spice blend
Freshly ground black pepper
Sel Gris de Guerande
Preheat the oven at 400 degrees.
Open the can of salmon and spread the fish onto a pan making sure to include the juices. Debone and remove skin (optional).
Mash salmon down with a fork and bake for 10 minutes followed by another 2 minutes under the broiler.
While the salmon is cooking, wash the lettuce and start plating the salad: Start with lettuce pieces, then top with remaining vegetables and egg.
Sprinkle Italian Bliss onto salad.
When fish is cooked, top salad with salmon. Drizzle with olive oil. Salt and pepper to taste.