Cut salmon into serving portions. Pound to one eighth of an inch. Rub with oil, salt, and pepper. Place salmon on large heat proof plate. Broil the salmon for 5 to 8 minutes until just cooked through.
In a bowl, combine ingredients for the vinaigrette. Mix caviar and minced chives into the vinaigrette.
Heat a pot of oil. Fry lotus chips.
Plate salmon with baby greens and vinaigrette. Top with fried lotus chips.
Recipe courtesy of Katy Sparks