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smoked salmon bowl
Ash Tyrrell

Smoked Salmon Bowl Recipe

There’s something about a smoked salmon bowl that just feels like a treat—even if it’s a regular Tuesday. For me, it’s the mix of clean ingredients, bold flavors, and textures that makes this kind of bowl one of my favorite go-to meals.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8  oz hot‑smoked salmon – preferred for its flaky texture and rich smoky flavor; grab it on sale or bulk for better value.
  • 1  cup dry white quinoa – provides a fluffy protein‑packed base; always rinse before cooking to remove bitterness.
  • 2  cups bone broth – infuses the quinoa with savory depth and adds extra protein skip this and use water if you don’t have broth.
  • 4  eggs – fry poach, or soft‑boil based on preference; using a lid while frying helps ensure set whites and runny yolks.
  • 1 English cucumber diced – thinner skin and sweeter than regular cucumbers; pat dry to avoid soggy bowls.
  • ⅓  cup red onion finely diced – brings a sharp bite; soak briefly in water if raw onions are too strong.
  • ½  cup tzatziki sauce – creamy tangy binder; easily find it premade or whip it together yourself.
  • ½  cup Greek yogurt – boosts protein and creaminess; swap with cottage cheese if you want even more protein.

Method
 

  1. Begin by rinsing the quinoa under cold water until the water runs clear—this removes the naturally occurring saponin and prevents bitterness. Once rinsed, add 1 cup quinoa and 2 cups bone broth to a saucepan, bring to a boil, then reduce to low heat, cover, and simmer for about 15 minutes. After cooking, fluff with a fork and set aside to slightly cool while you prep other components.
  2. Heat a nonstick skillet over medium heat with a little oil or butter. Crack in your eggs and cover with a lid for even cooking and tender whites with runny yolks. Alternatively, poach or soft‑boil your eggs based on texture preference. Once cooked, gently remove and keep warm.
  3. Dice the English cucumber and red onion into small, uniform pieces for easy eating. If the onion feels too intense, soak it in cold water for 5 minutes, then drain and pat dry. In a small bowl, whisk together tzatziki and Greek yogurt until smooth and creamy.
  4. Split the warm quinoa into four bowls. Arrange smoked salmon, diced cucumber, and red onion around the bowl. Top each with an egg, then drizzle with the creamy tzatziki‑Greek yogurt mixture. Serve immediately to enjoy the contrast of warm and cool, crisp and creamy. Optionally, serve with pita or crackers on the side for a more filling meal.