SALMON SALAD WITH CITRUS-MISO DRESSING

2 wild Alaskan keta salmon fillets • 100g frozen edamame soya beans • 115g pack baby spinach • 100g radishes, finely sliced • 80g trimmed sugar snap peas, halved • ½ x 28g pack coriander, roughly chopped • 40g roasted cashew nuts • 2 salad onions, finely sliced • DRESSING: 1 tbsp Miso Tasty White Miso Paste • 1 tangerine, juice • 2 tbsp groundnut or sunflower oil • 2 tsp maple syrup • 2 tbsp Japanese rice vinegar