Combine the first 6 ingredients in a bowl. Toss in the potato, beans, cucumber, tomato and olives. Cover and marinate in the refrigerator for 30 minutes.
Preheat your grill to medium-high. Brush salmon with the 2 tsp. oil and season with salt and pepper. Lightly oil the grill. Grill the fish 3 minutes per side, or until just cooked through. Transfer to a plate.
To serve, divide the lettuce between 2 plates, top with the marinated mixture, eggs and radishes and set a piece of grilled salmon on each.
Note: To blanch the beans, cook them in boiling water for 2 minutes. Drain well, plunge into ice-cold water, and drain well again.