Thinly slice the salmon and set aside.
Julienne the onion and dice the palm hearts.
Put the palm hearts, the onion, capers and blueberries, cut in halves, in a bowl.
Add lemon juice, soy sauce, mustard, capers, salt and pepper to the bowl and stir carefully.
Put the sliced salmon in a plate, then add dressing and grated parmesan cheese.
