1. Broil Salmon until almost cooked through. Remove the skin and break into pieces.
2. Add olive oil to a sauté pan over medium heat. Sauté the bell peppers, garlic, onion, parsley, cayenne pepper, Tobasco sauce and Worcestershire sauce until the vegetables are soft, about 20 minutes. Allow to cool.
3. Meanwhile, in a large bowl combine cooked salmon, eggs, bread crumbs and Dijon mustard. Once the vegetables are cool, combine with the salmon mixture. Refrigerate for 30 minutes, then form the salmon mixture into 2-ounce balls.
4. Heat olive oil in a sauté pan over medium heat. Cook the salmon cakes in batches of three or four, flattening them in the pan with a spatula. To keep them warm, put them in a warm oven at 250 degrees.
4. To make the Hollandaise sauce, beat four eggs yolks with an electric mixer for 30 seconds and then slowly pour in warm melted butter until combined. Add lemon juice, a dash of hot sauce, and salt and pepper to taste. To keep the sauce warm, keep it submerged in a large bowl of warm water weighted down with a plate until it is time to serve.
6. To poach the eggs, crack one egg at a time into a small bowl. Bring water to a simmer in a medium-sized pot. Using the handle of a wooden spoon, stir the water until a “whirlpool” forms, then drop the egg into the water. Cook for 1 minute until egg is fully cooked but the yolk is runny.
7. To assemble, place two salmon cakes on a plate, place the poached egg on top of each cake, and cover with Hollandaise sauce. Garnish with chopped parsley and cayenne pepper or paprika. Serve with sliced tomatoes and melon salad.
