Shredded Cabbage and Salmon Salad

INGREDIENTS:
1 1/2 cups frozen shelled edamame
1 teaspoon finely grated lime zest, plus 2 tablespoons lime juice
1 tablespoon honey
6 teaspoons soy sauce
1 tablespoon plus 1/4 teaspoon toasted sesame oil
3/4 pound center-cut salmon fillet, skin removed
5 teaspoons grated peeled fresh ginger (from a 3-inch piece)
1/4 head napa cabbage, cored and thinly sliced (4 cups)
1/2 head red cabbage, cored and thinly sliced (4 cups)
1 small bunch scallions, thinly sliced (3/4 cup)

DIRECTIONS:
Cook edamame according to package instructions; drain. Heat broiler, with rack in top position. In a small bowl, stir together lime zest, honey, and 2 teaspoons soy sauce. Brush a foil-lined rimmed baking sheet with 1/4 teaspoon sesame oil. Add salmon; brush with honey glaze. Broil until salmon is browned and opaque throughout, 6 minutes. Let cool slightly. Meanwhile, in a large bowl, whisk together lime juice, ginger, 4 teaspoons soy sauce, and 1 tablespoon sesame oil. Add cabbages, edamame, and scallions and toss to coat. Flake salmon into salad and toss very gently to combine.

NOTE:
Swap It: You can use sliced blanched green beans in place of the edamame.