Pat the salmon filets dry with paper towels.
Mix half a tsp of salt with 2 tsp of sugar and rub it on the filets.
Let them sit for 15 minutes and then rinse them under tap water. Pat dry again and cut the salmon skins crosswise.
Put the salmon filets in vacuum bags with some olive oil and pepper, then vacuum and seal the bags. Put them, along with the edamame in the sous vide for 20 minutes.
Put the cold butter (in small pieces), miso, broth, cooking cream, sesame oil, grated ginger and the juice of a lime in a large mixing cup and blend with the hand blender.
Cook the bimi for 3 minutes.
When ready, take the salmon filets out of the bags. Heat some olive oil in a frying pan (you can put a sheet of baking paper in the pan first, and poor the olive on to that, to reduce splattering and to make it easier to keep te skin intact) and bake the salmon on high heat for one minute on the skin side, to make the skin crispy.
Take the filets out of the pan and add the sauce (if you used the baking paper, you should take that out first). Bring it to a boil while stirring, reduce the sauce a bit and turn off the heat when the consistency is to your liking.