Smoked Salmon Protein Bowl

About This Recipe

This elegant protein bowl pairs silky smoked salmon with perfectly poached eggs over a nutty base of mixed grains, creamy avocado, and peppery rocket. A lemon-dill dressing ties everything together. It is a restaurant-quality meal that takes minutes to assemble, delivering omega-3 fatty acids and high-quality protein in every satisfying bite.

Ingredients

Serves 2

• 150 gsmoked salmon
• 4 largeeggs
• 200 gcooked mixed grains (quinoa, farro, or brown rice)
• 1 mediumavocado, sliced
• 40 grocket (arugula)
• 1 tbspcapers
• 2 tbspextra-virgin olive oil
• 1 tbsplemon juice
• 1 tbspfresh dill, chopped

Instructions

1. 1

   Warm the grains

   Warm the cooked grains in a pan or microwave with a splash of water. Season lightly with salt.

2. 2

   Poach the eggs

   Bring a pan of water to a gentle simmer. Add a splash of vinegar. Crack eggs one at a time into the water and poach for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.

3. 3

   Make the dressing

   Whisk together olive oil, lemon juice, and chopped dill. Season with salt and pepper.

4. 4

   Assemble

   Divide grains between bowls. Top with rocket, smoked salmon, avocado slices, and poached eggs. Scatter capers over the top and drizzle with the lemon-dill dressing.

Variations

• •

  Use hot-smoked trout instead of salmon for a different flavour profile.

• •

  Add pickled beetroot for colour and a tangy contrast.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Store components separately. Smoked salmon keeps opened up to 2 days. Poach eggs fresh each time.

Frequently Asked Questions