Cut the salmon fillet into cubes with a side of 5-6 mm. Dip soybeans in boiling water for 10-15 seconds, drain in a colander and lower under cold water for 20 seconds, peel. Leave 1-2 pods for decoration. Finely chop the chives. Peel the lightly salted cucumber and cut into small cubes. Mix all ingredients.
Mix olive oil and lime juice, drizzle with mixture, garnish with beans and hiashi seaweed.