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