Salmon fillet with edamame/broad bean mousse

Ingredients:

250g edamame beans (or broad beans)
2 tbsp lemon juice
30g mint leaves
50g Pecorino, grated
4 tbsp extra virgin olive oil
4 salmon fillets (I like to cut in half)

 Method:

Boil beans for 5 mins, drain and remove skin if using broad beans
Put beans, lemon juice, mint leaves, pecorino, oil, salt and pepper in food processor and blend.  This can be made in advance.
Put salmon pieces on greased or lined baking tray in oven at 180 for 10 mins. Remove from oven.
Spread a layer of mousse on top of salmon and return to oven for 5 mins.