Warm Smoked Salmon Salad

1 Pound Salmon fillet; skin removed
Salt
Freshly ground black pepper
1 Large Vidalia onion; cut into 1/4-inch rings
2 Tablespoon Olive oil
4 Ounce Bacon; chopped
10 Ounce Fresh spinach; rinsed and stemmed
8 Large Eggs
1 Teaspoon White vinegar
1 Tablespoon Finely chopped fresh parsley leaves

Preheat the grill.

Prepare the smoker.

Season both sides of the salmon with salt and pepper. Place on the smoker
and cook for about 8 to 10 minutes for medium rare. Remove from the smoker
and cool. Season both sides of the onion rings with the olive oil, salt and
pepper. Place on the grill and cook for 2 to 3 minutes on each side, or
until the onions are soft. Remove from the grill. In a large saute pan, over
medium heat, render the bacon until crispy, about 6 to 8 minutes. Remove the
bacon with a slotted spoon and drain on paper towels. Add the spinach to the
bacon fat. Season with pepper. Saute until the spinach is wilted, about 2
minutes. Set aside, keeping warm. Bring a pot of salted water to a simmer.
Add the vinegar. Carefully crack the eggs into the water. Cook until the
whites are firm and the yolk is still soft. Remove with a slotted spoon and
drain on paper towels. Season with salt and pepper. Flake the salmon into
small pieces. To assemble, place the spinach in the center of each plate.
Lay the onions over the spinach . Place the salmon over the onions. Lay the
2 poached eggs on top of each layer of onions. Sprinkle the bacon over the
eggs. Garnish with parsley. Serve warm.

Yield: 4 servings