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1
Place the bacon in a medium skillet over medium heat.
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2
Cook until brown and crispy, about 8 minutes.
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3
Remove the bacon from the pan, drain on paper towels, and reserve.
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4
In a food processor, fitted with a metal blade, combine the egg, mustard, vinegar, and garlic.
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5
Puree until smooth.
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6
With the machine running, slowly add the olive oil until all the oil is incorporated and the mixture is thick.
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7
With the machine running add 4 ounces of the blue cheese and the buttermilk.
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8
Season the dressing with salt, pepper, and pepper sauce.
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9
In a mixing bowl, toss the spinach and red onions with as much dressing, as desired.
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10
Season the salad with salt and pepper.
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11
Mound the greens in the center of each plate.
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12
Crumble the salmon over the greens.
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13
Sprinkle each salad with the reserved crispy bacon, and remaining blue cheese.
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14
Garnish with the quartered eggs and serve immediately.
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15
1 1/2 teaspoons kosher salt
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16
3/4 teaspoons paprika
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17
1/4 teaspoon granulated garlic powder
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18
1/2 teaspoon granulated onion powder
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19
1/4 teaspoon ground black pepper
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20
1/8 teaspoon cayenne pepper
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21
1 pound skin-on salmon fillet
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22
In a small bowl combine the salt, paprika, garlic powder, onion powder, black pepper, and cayenne.
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23
Season the salmon on all sides with the spice mixture.
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24
Wrap the entire seasoned fillet with plastic wrap and refrigerate for 2 hours or up to 8 hours.
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25
Prepare a stovetop smoker according to the manufacturer's directions.
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26
Unwrap the salmon and place skin side down on the rack in the smoker.
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27
Place the smoker over medium heat (or as directed by the manufacturer), cover, and cook until the salmon is firm and flakes easily, 20 to 30 minutes.
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28
Remove the salmon from the smoker and cool.
