MAKE THE DRESSING:

1. Add the mayonnaise, ketchup, white onion, lemon juice, apple cider vinegar, hot sauce, garlic, Worcestershire sauce, black pepper, and salt to a food processor, blender, or jar with an immersion blender and blend well until all ingredients are combined. 
2. Mix in the cornichons and egg until fully incorporated. 
3. Store in the refrigerator for up to 4 days.

MAKE THE SALAD:

1. Season the salmon fillets on both sides with salt and pepper.  
2. Heat the olive oil in a pan over medium heat and place salmon skin-side down in the pan. Be careful not to overcrowd the pan and cook the fillets in batches if they don’t all fit  it at once. Cook about 2 minutes and then flip. Cook another minute or so then remove to a plate. Wipe out the pan and repeat with remaining salmon filets, adding a drizzle more oil if needed.
3. On one side of a large serving platter, arrange  the greens. Sprinkle with salt and drizzle with Marinated Onion oil. 
4. Place the salmon fillets on the other side of the platter then create different sections of cherry tomatoes, pepperoncini, cucumbers, olives, avocados, and microgreens around the salmon fillets so that it looks beautiful. Drizzle everything with more Marinated Onion oil and sprinkle with a little salt and freshly ground pepper. Finish the platter with some Marinated Onions.
5. Serve with 999 Island Dressing on the side and allow eaters to build their own plate.