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This filling yet light dish is a visual feast - it's a lovely first course for just about any dinner menu. You can substitute a blood orange for the cherries, with marvelous effect.Put the shiso, olive oil, cherries, vinegar, salt, pepper, and 2 tablespoons of the shelled edamame in a blender and blend. Add this to the remaining edamame and mix.On a large plate, layer the salmon in a circle, and spoon the mixture over it, using the extra cherries and reserved shiso as garnish. Adjust the salt.

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