Start by marinating the salmon in the black vinegar, sesame oil, soy sauce, and honey. Let it sit for 15-20 minutes at room temperature.

Prepare the rest of the ingredients. Slice up the onions and set aside. Chop the shallots and garlic for the edamame.

Heat a couple tablespoons olive oil in a pan over medium heat for the edamame. Add the shallots and garlic and cook for 2-3 minutes until fragrant. Add the edamame and sautee until they’re really tender and slightly browned, about 8-10 minutes. Season with salt and pepper.

Heat another cast iron or nonstick skillet over medium heat. Once it’s good and hot, add a couple tablespoons of olive oil. Season one side of the salmon with some freshly ground black pepper. Carefully place the salmon in the olive oil, pepper side down. Season the other side with pepper.

Sear for about 4-5 minutes on the first side until they’ve got good color. Flip them over and cook for another 2-3 minutes on the other side, depending on the thickness of the salmon.

Take the salmon fillets out of the pan and let them rest on a plate while you assemble the rest of the dish. Add the sliced onion to the pan you were cooking the salmon in, and sautee for a few minutes until golden and caramelized.

Put a mound of edamame puree on each plate and top it with a salmon fillet and some of the sautéed onions. Season with a little sea salt, garnish with cilantro, and serve!