Salmon Salad With Curried Egg

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1 7.5-ounce can wild Red Sockeye

1 tablespoon plus 1 teaspoon extra-virgin olive oil

2 teaspoons lemon zest (1 lemon)

1 tablespoon fresh lemon juice

2 teaspoons minced shallot (about half a shallot)

Freshly ground pepper

4 slices multigrain bread

4 hard-boiled eggs

1 1/2 teaspoons sea salt

1/2 teaspoon curry powder

Sprouts, for serving

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