Heat 2 T oil in a large skillet over medium-high heat. Add carrot, celery and onion and saute until onions are translucent. Season with salt and pepper.
Add chorizo and cook until done, breaking it apart as it cooks, about 7 - 8 minutes.
Add cannenelli beans to warm.
Rub salmon fillets with oil and season with salt and pepper. Place on a well-oiled, medium-hot grill. Grill on both sides until done, but not overcooked.
While salmon is cooking, prepare smoked tomato salad. In a bowl, toss together tomatoes with next 6 ingredients. Season with salt and pepper.
Place cannenelli bean mixture on plates. Top with salmon fillets and smoked tomato salad.