Name: Elevate your salmon poke bowls with this secret ingredient this summer
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 1/4 cup honey; 2 tablespoons lime juice; 1 tablespoon olive oil; 2 teaspoons soy sauce; 2 teaspoons ginger paste; 600g skinless boneless salmon fillets, cut in 2cm pieces; 200g frozen edamame beans; 2 cups cooked sushi rice; 2 cups shredded red cabbage; 1 large Lebanese cucumber, thinly sliced; Lime wedges, to serve; PEACH SALSA; 1 yellow peach, finely chopped; 1 white peach, finely chopped; 2 tablespoons finely chopped coriander, plus leaves to garnish; 1 red chilli, finely chopped; 2 tablespoons olive oil; 1 tablespoon lime juice

There’s nothing that quite beats a salmon poke bowl in summer – it’s light, refreshing, and nutritious. But have you tried it with peach salsa? Now that’s a total game-changer. Think sweet, sticky, and savoury flavours balanced together with fresh veggies and a drizzle of lime juice. This salmon poke bowl with peach salsa is bound to be your new summer go-to.

Ingredients

1/4 cup honey

2 tablespoons lime juice

1 tablespoon olive oil

2 teaspoons soy sauce

2 teaspoons ginger paste

600g skinless boneless salmon fillets, cut in 2cm pieces

200g frozen edamame beans

2 cups cooked sushi rice

2 cups shredded red cabbage

1 large Lebanese cucumber, thinly sliced

Lime wedges, to serve

PEACH SALSA

1 yellow peach, finely chopped

1 white peach, finely chopped

2 tablespoons finely chopped coriander, plus leaves to garnish

1 red chilli, finely chopped

2 tablespoons olive oil

1 tablespoon lime juice

Method

Step 1

Preheat air fryer to 180°C for 10 minutes.

Step 2

Meanwhile, for peach salsa, combine all ingredients in a bowl.

Step 3

Combine honey, lime juice, oil, soy sauce and ginger paste in a large bowl. Add salmon and toss to coat.

Step 4

Place salmon in a preheated air fryer. Air-fry for 8 minutes, or until cooked to your liking.

Step 5

Meanwhile, cook edamame beans in a medium saucepan of boiling water for 2 minutes or until tender. Refresh in cold water. Drain.

Step 6

To serve, evenly divide the cooked sushi rice, edamame beans, red cabbage and cucumber among the bowls. Top with salmon and spoon over the salsa. Garnish with coriander leaves. Serve with lime wedges.

sticky salmon poke bowls with peach salsa — Photography: Tim Roberts, Styling: Michele Cranston

Recipe developer Mel Burge Recipe developer

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.