Simple and elegant, this Salmon Salad with Curried Egg is a snap to prepare for lunch or a light dinner.
Mix salmon and olive oil together in a bowl, using a fork to flake the salmon. Stir in 1 teaspoon lemon zest (finely grated), lemon juice, shallot, and pepper. Spread onto bread slices.
Peel and slice eggs, and place 2 slices on each piece of bread. Mix sea salt with the curry powder in a small bowl, and sprinkle on top of each egg slice. Scatter remaining lemon zest over them, top with sprouts, and serve.
Wild salmon is widely available canned. To ensure you're getting the most sustainable option, look for the blue Marine Stewardship Council logo. For more information, visit the organization's Web site at msc.org.