Place beans in large pan of boiling water; cook 2 minutes. Drain and plunge beans into ice water; drain.
Combine vinegar, mustard, oil, shallots, 1/8 teaspoon salt, and 1/8 teaspoon pepper in small bowl, stirring well with whisk; set aside.
Spray both sides of each fillet with olive oil; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place fish, skin side up, on grill rack; cook 8 minutes or until fish flakes easily when tested with fork, turning after 4 minutes.
Arrange 1 cup greens in each of 4 bowls; top with onion, egg slices and beans. Top with salmon; drizzle with dressing.
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