Gluten-Free Smoked Salmon and Cucumber Bowl
By the Gluten Free Recipes team ·
This vibrant bowl features flaky smoked salmon and crisp cucumber, layered over fluffy rice or quinoa for a satisfying and refreshing meal. A light, zesty dressing ties together the delicate flavors and textures for a perfect gluten-free lunch.
At a glance: This medium lunch recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 10 ingredients — including cooked rice or quinoa, smoked salmon, cucumber — and walks through 5 steps. Updated . Browse more lunch recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Smoked Salmon and Cucumber Bowl: When preparing this lunch recipe, use tamari (not regular soy sauce) — San-J Tamari and Kikkoman GF Tamari are reliable. Double-check labels even on tamari, as some formulations include wheat. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Smoked Salmon and Cucumber Bowl: This recipe is naturally gluten-free, relying on whole foods and certified gluten-free pantry staples. It avoids all gluten-containing grains.
Ingredients
- 1.5 cups cooked rice or quinoa
- 8 oz smoked salmon, flaked
- 1 large cucumber, thinly sliced or diced
- 1 cup cherry tomatoes, halved
- 1/2 cup avocado, diced
- 1/4 cup fresh dill, chopped
- 2 tbsp gluten-free tamari or coconut aminos
- 1 tbsp fresh lemon juice
- 1 tsp extra virgin olive oil
- 1/4 tsp black pepper
Instructions
- 1
Prepare the base by cooking 1.5 cups of rice or quinoa according to package directions, aiming for about 15-20 minutes until tender and fluffy. Once cooked, fluff with a fork and divide evenly among four serving bowls.
- 2
While the rice or quinoa cooks, prepare the fresh ingredients. Thinly slice or dice one large cucumber, halve one cup of cherry tomatoes, and dice half an avocado. Chop 1/4 cup of fresh dill for garnish.
- 3
In a small bowl, whisk together 2 tablespoons of gluten-free tamari or coconut aminos, 1 tablespoon of fresh lemon juice, and 1 teaspoon of extra virgin olive oil. Season with 1/4 teaspoon of black pepper and taste, adjusting as needed for a bright, balanced dressing.
- 4
Assemble the bowls by artfully arranging the flaked 8 ounces of smoked salmon, sliced cucumber, halved cherry tomatoes, and diced avocado over the cooked rice or quinoa. Ensure a visually appealing distribution of ingredients.
- 5
Drizzle the prepared dressing evenly over each bowl, ensuring all components are lightly coated. Garnish generously with the chopped fresh dill just before serving to add a burst of herbaceous aroma and flavor.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Roll the lemon firmly on the counter before cutting to get significantly more juice.
- Pat salmon dry before cooking for a crispier skin or a better sear.
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