Cook edamame according to package directions, usually about 6 minutes. If still in shell, allow to cool slightly then shell and keep warm in a bowl. You may want to microwave for 30 seconds to 1 minute right before serving to ensure they are hot.
Mix the ponzu sauce ingredients thoroughly.
Refrigerate ponzu sauce for a half hour or longer. It's not essential, but does allow the flavors to blend.
Pan fry or grill salmon, with lemon juice, salt and pepper. I like to marinate for a few minutes in the lemon juice before cooking.
Place a ½ cup of cooked edamame on a plate, then top with salmon.
Spoon ponzu sauce on edamame, sprinkling some on salmon too if you wish.
Serve and eat while hot.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/salmon-edamame-ponzu/