Grilled Salmon And Asparagus Salad

• 1 large salmon fillet (2 pounds), about 1-inch thick, cleaned of bones, skin and sinew (about 1 3/4 pounds cleaned)
• 1 tablespoon canola oil
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 cup water
• 1 1/2 pounds large asparagus spears (with tight heads), lower third peeled and the spears cut on the slant into 1-inch pieces
• 4 medium-size ripe tomatoes (about 1 3/4 pounds)
• 2 medium-size onions (about 6 ounces), peeled, sliced thin and separated into rings
• 1 tablespoon Worcestershire sauce
• 3 tablespoons red-wine vinegar
• 1/2 cup extra-virgin olive oil
• 3/4 teaspoon Tabasco sauce
• 1 teaspoon salt
• 4 to 6 sprigs fresh tarragon, chopped

1. Sprinkle the salmon on both sides with the canola oil, salt and pepper.
2. Set aside.
3. Light a grill with a very clean rack and heat it until very hot.
4. Bring 1 cup of water to a boil in a large skillet and add the asparagus in one layer.
5. Cover, bring to a boil and boil gently for about 3 minutes, until most of the water has evaporated.
6. Drain the asparagus and set it aside, uncovered, so it will cool without discoloring.
7. Cut the tomatoes crosswise into 1/4-inch slices.
8. 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.
9. Divide the onion rings among the plates and arrange them on top of the tomatoes.
10. In a bowl, mix together the dressing ingredients and dribble the dressing over the tomatoes and onions on the plates.
11. (This can be done up to 1 hour ahead.)
12. When ready to serve, place the salmon on the grill and cook, covered (if your grill has a lid) for about 2 1/2 minutes on each side, or for about 3 minutes, uncovered, on each side.
13. Transfer the salmon to a serving plate and allow it to rest for 5 minutes before carving.
14. (While resting, it will continue to cook in its own residual heat.
15. It should be somewhat rare in the center.)
16. With the asparagus pieces, create a border around the tomatoes and onions.
17. Cut the salmon into 1/2-inch slices and arrange them in the center of the plates.
18. Sprinkle with tarragon and serve immediately.

salmon fillet, canola oil, salt, freshly ground black pepper, water, lower, tomatoes, onions, worcestershire sauce, redwine vinegar, extravirgin olive oil, tabasco sauce, salt, tarragon

Taken from cooking.nytimes.com/recipes/3888 (may not work)