Line a baking tray with baking paper. Set a saucepan with the oil over a medium heat. Fry the shallots for 4-6 minutes, until soft. Increase the heat slightly, pour in the vinegar and cook for 1 minute, until reduced by a third. Stir in the sugar and mustard and cook for 2 minutes more. Season and leave to cool.
Cook the fine beans in boiling salted water for 1 minute. Drain, refresh in iced water and drain again. Cut into 3cm pieces.
Preheat the grill to high. Brush the salmon with the honey-mustard marinade, then cut into 2.5cm cubes. Thread the salmon and beans onto 6 wooden skewers that have been soaked in water for 30 minutes. Arrange on the prepared tray.
Grill for 8-10 minutes, turning halfway and brushing with the remaining marinade. Serve with the rice salad.