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Bring a 1-quart saucepan of water to a boil. Using a slotted spoon, gently lower the eggs into the water, reduce the heat to medium low, cover, and cook for 4 minutes. Drain and immediately transfer to a large bowl of cold water.
Meanwhile, whisk the mustard with the lemon juice. Whisking constantly, slowly drizzle in the oil. Stir in the dill.
In a large bowl, mix the watercress, salmon, and onions. Toss with the vinaigrette and divide among 4 plates. Divide the capers among the plates. Peel and halve the eggs. Arrange them on the salads, sprinkle with salt, and serve.
nutrition information (per serving)-
Calories (kcal)- 230; Fat (g)- fat g 16; Fat Calories (kcal)- 140; Saturated Fat (g)- sat fat g 3; Protein (g)- protein g 18; Monounsaturated Fat (g)- 10; Carbohydrates (g)- carbs g 4; Polyunsaturated Fat (g)- 2.5; Sodium (mg)- sodium mg 1020; Cholesterol (mg)- cholesterol mg 195; Fiber (g)- fiber g 1;
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