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Combine the salmon and marinade in a bowl. Place in the fridge for 15 mins to develop the flavours.
Cook the edamame or broad beans in a large saucepan of boiling water following packet directions. Peel. Place in a bowl.
Heat oil in a large non-stick frying pan over medium heat. Cook salmon, turning, for 4-5 mins or until golden or cooked to your liking.
Meanwhile, heat the rice following packet directions. Place the salad mix from the salad kit in a large bowl. Add half the dressing from the salad kit and toss to combine.
Divide the rice among serving bowls. Top with the salad mixture, edamame or broad beans, salmon, cucumber, spring onion and ginger. Sprinkle with the sesame seeds from the salad kit and drizzle with remaining dressing.