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1
Place salmon in heavy medium skillet.
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2
Season with salt and pepper.
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3
Sprinkle with tarragon.
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4
Add enough water to skillet to just cover salmon.
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5
Cover and simmer salmon over medium-low heat until salmon is opaque but still pink in center, about 7 minutes.
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6
Using spatula, transfer salmon to plate and refrigerate until chilled.
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7
Reserve water in skillet.
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8
Return water in skillet to boil.
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9
Add potatoes to skillet.
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10
Cover and simmer until potatoes are just tender when pierced with knife, about 10 minutes.
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11
Transfer potatoes to plate.
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12
Cool and slice.
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13
Reserve water in skillet.
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14
Add enough additional water to skillet to cover bottom by 1 inch.
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15
Bring water to boil.
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16
Add beans.
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17
Cover and simmer over high heat until beans are crisp-tender, about 4 minutes.
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18
Rinse beans under cold water to cool.
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19
Drain.
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20
(Can be prepared up to 6 hours ahead; refrigerate.)
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21
Arrange lettuce leaves on each of 2 plates.
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22
Top each with salmon fillet.
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23
Arrange half of potatoes, green beans, tomatoes and hard-boiled eggs decoratively around each salmon fillet.
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24
Sprinkle half of green onions and capers over each salmon fillet.
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25
Serve, passing vinaigrette separately.
