To make the dressing: whisk together all dressing ingredients in a small bowl and set aside.
Put spinach in a large bowl. Slice the mushrooms and add to the spinach. Toss with the dressing, using about half. If the salad looks too dry add more dressing.
Heat a cast iron skillet on medium high heat. Cut the salmon in two pieces. Brush lightly with EVOO and season with salt, pepper and a little smoked parika if you have it. Place the salmon into the skillet and sear on both sides, 3 minutes on each side, or to your preference. Remove from pan and place on a cutting board.
Plate the salad onto two dinner plates. Slice the egg with an egg slicer or with a small knife and place on the side of the salad as a garnish.Use half of the egg for each plate. Sprinkle half the walnuts on top of each salad. Cut the salmon filets on an angle into strips with a sharp knife . Using the side of the knife lift the salmon and fan over the salad. Drizzle any left over dressing over the top of the fish. Serve with warm rolls or garlic bread.