Grilled Salmon And Asparagus Salad

Preparation

1. Step 1

   Sprinkle the salmon on both sides with the canola oil, salt and pepper. Set aside.

2. Step 2

   Light a grill with a very clean rack and heat it until very hot.

3. Step 3

   Bring 1 cup of water to a boil in a large skillet and add the asparagus in one layer. Cover, bring to a boil and boil gently for about 3 minutes, until most of the water has evaporated. Drain the asparagus and set it aside, uncovered, so it will cool without discoloring.

4. Step 4

   Cut the tomatoes crosswise into ¼-inch slices. Divide the slices among six plates and, leaving space in the center and around the edge of each plate, arrange the tomatoes in a slightly overlapping circular pattern. Divide the onion rings among the plates and arrange them on top of the tomatoes.

5. Step 5

   In a bowl, mix together the dressing ingredients and dribble the dressing over the tomatoes and onions on the plates. (This can be done up to 1 hour ahead.)

6. Step 6

   When ready to serve, place the salmon on the grill and cook, covered (if your grill has a lid) for about 2½ minutes on each side, or for about 3 minutes, uncovered, on each side. Transfer the salmon to a serving plate and allow it to rest for 5 minutes before carving. (While resting, it will continue to cook in its own residual heat. It should be somewhat rare in the center.)

7. Step 7

   With the asparagus pieces, create a border around the tomatoes and onions. Cut the salmon into ½-inch slices and arrange them in the center of the plates. Sprinkle with tarragon and serve immediately.