1) Dice the salmon (previously frozen and thawed) and marinate in the soy sauce. 2) Boil 30 grams of quinoa for 15 minutes and drain.
3) Boil the edamame beans with a pinch of salt for 6 minutes.
4) Spoon the quinoa into the middle of a medium-sized bowl and add the sliced mango, avocado, cucumber, cherry tomatoes and radishes on the side.
5) Finally, add the walnuts, almonds and dried figs. Add the salt, pour in the dressing and mix together.