Grilled Salmon And Asparagus Salad

Ingredients

• 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
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 cup water
• 1 ½ 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

The dressing:

• 1 tablespoon Worcestershire sauce
• 3 tablespoons red-wine vinegar
• ½ cup extra-virgin olive oil
• ¾ teaspoon Tabasco sauce
• 1 teaspoon salt

The garnish:

• 4 to 6 sprigs fresh tarragon, chopped

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    557 calories; 41 grams fat; 7 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 8 grams polyunsaturated fat; 13 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 34 grams protein; 83 milligrams cholesterol; 714 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six servings

Preparation

1. Sprinkle the salmon on both sides with the canola oil, salt and pepper. Set aside.
2. Light a grill with a very clean rack and heat it until very hot.
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. Cut the tomatoes crosswise into 1/4-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. 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. 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. 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. With the asparagus pieces, create a border around the tomatoes and onions. Cut the salmon into 1/2-inch slices and arrange them in the center of the plates. Sprinkle with tarragon and serve immediately.

30 minutes