15-Minute Salmon Peanut Crunch Bowl

By Diana Layton · 2026-09-30

This 15-minute air-fried salmon peanut crunch bowl is fresh, colourful and full of flavour. Sticky soy-honey salmon is served with coconut rice, crunchy cucumber, carrot and pickled slaw, then finished with a creamy peanut-lime dressing. Quick, high in protein and perfect for busy weekdays.

Ingredients

• 300g salmon
• 1 tbsp soy sauce or tamari
• 1 tsp honey
• 1 tsp olive oil or sesame oil
• 1 x 250g pouch ready-cooked coconut rice
• ½ cucumber, sliced
• 1 large carrot, julienned
• 150g red cabbage
• 2 tbsp rice vinegar
• 15g roasted peanuts, roughly chopped
• Fresh herbs (mint, coriander)
• 3 tbsp smooth peanut butter
• 1 tbsp soy sauce or tamari
• Juice of 1 lime
• 1 tsp honey
• 1 tsp sriracha
• 1 tsp freshly grated ginger
• 1/2 tsp garlic granules
• 3-4 tbsp warm water

Method

1. Cut the salmon into chunky cubes and toss with the soy sauce, honey and oil.
2. Air fry at 200°C for 7–9 minutes, turning or shaking halfway, until golden and cooked through.
3. Make the quick pickled slaw. Finely shred red cabbage and toss with 2 tbsp rice vinegar and a small pinch of salt. Set aside to pickle.
4. Whisk together all the dressing ingredients, adding enough warm water to make it smooth and pourable.
5. Heat the coconut rice according to the packet instructions.
6. Divide the rice between two bowls, then add the cucumber, carrot and pickled slaw.
7. Top with the air-fried salmon, drizzle over the peanut-lime dressing and finish with chopped peanuts and fresh herbs.