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Ingredients:
Two 6-7 ounce boneless skinless salmon fillets (cut in half lengthwise)
Approx. 3-4 Tbs each Dijon mustard and honey mixed together

2 large, hard boiled eggs
6 slices bacon, rough chopped and cooked until crisp
1/2 large Vidalia onion, cut in half through circumference and thinly sliced
3 Tbs red wine vinegar (plus more as needed)
3 Tbs olive oil (plus more as needed)
Salt and pepper to taste

Fresh spinach for 2 salads (approx. 6 cups)

Procedure:
Plan ahead and hard boil, cool and peel your eggs ahead of time if you like.

Crisp up 2-3 rough chopped slices of bacon per serving in a pan on the stove top.

Once the bacon is nice and crisp, scoop it out of the pan and drain it on paper towels.

Leave the rendered bacon fat in the pan and then add half of a large sliced Vidalia onion and saute that until it starts to soften up.

Add 2-3 Tbs of red wine vinegar, 2-3 Tbs of olive oil, season with salt and pepper to taste, and turn the heat off.

Turn the oven to the broiler setting. Cut the salmon fillets in half lengthwise and then place those pieces into a baking dish. Spoon a generous amount of equal parts Dijon mustard and honey over the top of each one. Add a little water to the baking dish and place it directly underneath the broiler.

You'll need to brush a little more of the honey mustard sauce over the top as you're cooking the salmon to your liking.

To make the salad, combine the crispy bacon, onions, sliced hard cooked eggs and a good handful of spinach. Toss.

Add a little more olive oil and/or vinegar if you think it needs it. Once the salmon is cooked to your liking, it's time to eat.

Hints:
Try this same technique with rainbow trout fillets. They'll probably take less time to cook though.