Poached Salmon with Green and Yellow Bean Salad

Remove leaves from tarragon; reserve stems. Coarsely chop enough leaves to make 2 teaspoons. Slice 1 lemon into thin rounds. In alarge skillet, combine lemon rounds, tarragon stems, and one-third of onions and add enough cold water to come two-thirds of way up sides. Cover and bring water to a simmer over medium-high heat. Season salmon with salt and pepper. Lay filets in skillet and add hot water if needed to submerge them completely. Cover, reduce heat to low, and cook salmon, without simmering, for about 7 minutes, or until opaque with a rosy center when flaked in thickest part with tip of a small knife. Using a slotted spatula, transfer salmon filets to a baking sheet. Refrigerate, uncovered, until cold, about 45 minutes. Meanwhile, bring a large pot of salted water to a boil. Add green and yel­low beans and cook for about 3 minutes, or until crisp-tender. Drain well, then plunge beans into a large bowl of ice water to cool. Drain well and pat dry with paper towels. In a large bowl, toss beans, radishes, and remaining onions with chopped tarragon. Grate zest from the remaining lemon over vegeta­bles. Squeeze juice from lemon and add to bowl. Drizzle with olive oil and toss to coat. Season with salt and pepper and toss again. Place a salmon filet on each of four dinner plates. Divide salad among plates and serve at once.