Poached Salmon Salad With Lettuce And Asparagus

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Salt and freshly ground pepper

24 large asparagus stalks, peeled

1/4 cup fresh lemon juice, preferably Meyer lemon, plus four 3-by-1-inch strips of zest

1/4 cup extra-virgin olive oil

1 medium shallot, minced

1 tablespoon minced tarragon

1 teaspoon Dijon mustard

Four 6-ounce center-cut skinless salmon fillets

1/2 pound Boston lettuce or miner's lettuce, torn into bite-size pieces

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