Edamame & Smoked Salmon Protein Plate

Fill a medium pot with water and bring to a boil. Add the frozen edamame pods and cook for 5 minutes until tender but still firm.

While the edamame cooks, place 4 eggs in a separate pot, cover with cold water, and bring to a boil. Once boiling, reduce heat to a simmer and cook for 8 minutes for perfectly set hard-boiled eggs.

Drain the edamame and rinse under cold water to stop the cooking process. Transfer to a bowl and toss with 1/2 tsp sea salt and 1 tsp olive oil.

Transfer the eggs to an ice bath for 5 minutes, then peel and cut each egg in half.

Slice the cucumber into thin rounds. Halve the cherry tomatoes. Thinly slice the red onion. Roughly chop the fresh dill, reserving some sprigs for garnish.

Cut the avocado in half, remove the pit, and slice each half into thin slices while still in the skin. Use a spoon to scoop out the slices.

Cut the lemon in half. Squeeze juice from half the lemon into a small bowl and whisk together with 1 tbsp olive oil, 1/2 tsp black pepper, and 1 tsp wasabi paste to make a dressing. Cut the remaining half into wedges for serving.

In a separate small bowl, mix the soy sauce with the remaining 1 tsp wasabi paste.

Arrange the protein plate components on 4 serving plates: place a portion of edamame pods, 4 oz smoked salmon, cucumber slices, cherry tomatoes, avocado slices, 2 egg halves, and a sprinkle of red onion on each plate.

Drizzle each plate with the lemon-wasabi dressing, sprinkle with capers, sesame seeds, and fresh dill.

Serve each plate with a small dish of the wasabi-soy dipping sauce and a lemon wedge.