This salmon poke bowl with peach salsa is 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