Late last summer in our travels out east, we found ourselves in Portland, Maine. Bon Appetit had just named it as the “Restaurant City of the Year” and a deli, Rose Foods, got a big mention by the magazine. I played into the hype and talked Roy into going there for breakfast. We split the large-sized Classic Nova Bagel Sandwich. I had a coffee and Roy had orange juice. The total bill was a bit pricey at $25. Was it delicious? Yes! The cold smoked salmon was so good with the capers, cucumber and dill, that I could have ordered another one and eaten it all by myself. When we got back home, I found myself craving the flavors, but didn't want to indulge in the carbs. I figured a brunch salad situation might work. I've served this a couple of times when the girls were home, and it seemed to be a big hit. Whole Foods and even Costco are good places to get smoked salmon. And fresh dill -if you have it on hand- makes this alternative breakfast even better.
Ingredients for Four Salads
1/2 cup olive oil
1/4 lemon juice plus 1 teaspoon and 1 whole lemon, sliced
1/2 teaspoon dried dill
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
5 oz. bag or tub of spring mix salad greens
1 small cucumber
1 cup grape or cherry tomatoes
1/2 cup mayonnaise
1 teaspoon Dijon mustard
8 oz. sliced smoked salmon
4 teaspoons capers
*2 teaspoons everything bagel seasoning
*Use prepared everything bagel seasoning or mix up a batch of your own and save what you don't use here for something else: 2 teaspoons sesame seeds, 1 teaspoon caraway seeds, 1 teaspoon poppy seeds, 1 teaspoon onion powder and 1 teaspoon Kosher salt.
Make the jammy eggs: fill a sauce pan with water; bring it up to a boil; gently lower the eggs in the water; boil 7 minutes; plunge them into ice water; wait 2 minutes and peel. Set aside.
Whisk together the olive oil, 1/2 cup lemon juice, dill, salt, pepper and garlic powder. Set aside.
Thinly slice the cucumber and half the tomatoes. Set aside.
Whisk the mayonnaise, mustard and 1 teaspoon lemon juice. Set aside.
Assemble the Salad
Divide the salmon among four serving plates - or put on one large platter.
Place the 1/4 of the greens next to the salmon on each plate.
Arrange 1/4 of the tomatoes and cucumbers on each plate.
Cut each egg in half and place two halves on each plate.
Drizzle the dressing over the lettuce, cucumber and tomatoes.
Smear a tablespoon of mayonnaise mixture on the edge of each plate.
Place a couple lemon slices on each plate.
Sprinkle 1/2 teaspoon of everything seasoning over the eggs, greens, cucumbers and tomatoes.
Put 1 teaspoon capers on top of the cucumber slices.