Poke bowl

Cut the fresh salmon into small squares, without skin or bones and put in a bowl to marinate with the soy sauce and the juice of the limes. Renew and reserve in the refrigerator covered with plastic wrap for at least two hours (I do this step the night before).

Boil the edamame according to instructions and when cool peel and remove the seeds discarding the pods. Set aside.

Boil the brown rice and cool (or use microwave cups).

Cut the rest of the ingredients into small squares. Cut the cherrys in half.

Arrange all the ingredients in a bowl or deep dish per person. Start with the rice, place the rest of the ingredients in small piles making a circle and in the center put the salmon with all the juice where it has macerated, which will serve as a dressing for the dish.

I added a little smoked flaked salt to the vegetables, but it is totally optional.