Ingredients
250g/9oz piece salmon fillet

For the Dressing:
100ml/3fl oz best olive oil
1 tsp dijon mustard
pinch sugar
slither of fresh garlic, crushed with a little salt
freshly ground black pepper

For the Salad:
1 large lettuce, ideally butterhead type, leaves washed and prepared
100g/3½oz french beans, lightly cooked (but still a bit crunchy) and cooled
150g/5oz new potatoes, cooked, cooled and halved or quartered, depending on size
50g/2oz black nicoise type olives
100g/3½oz puy lentils, cooked until al dente and cooled

To Serve:
4 eggs, lightly hard-boiled and cut in quarters

Method
Cut the salmon fillet into thick fingers. Combine all the ingredients for the dressing by shaking in a jar. Toss the lettuce, beans, potatoes, olives and lentils with about half the dressing, then divide the tossed salad between four plates. Brush the salmon fingers with a little olive oil then place on a very hot griddle pan or heavy frying pan. Cook for just a couple of minutes, turning occasionally.

Divide the cooked salmon pieces evenly between the four plates, scattering them over the salad. Decorate with four quarters of egg per plate, and drizzle over the remaining dressing. Serve at once.