There is something truly irresistible about the Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe. It’s a beautiful symphony of flavors and textures: tender, smoky salmon grilled to perfection, nutty and slightly chewy black rice as the hearty foundation, and a refreshingly tangy cucumber salad that adds a creamy, cooling balance. This dish not only feels special enough for a weekend dinner but is simple and wholesome enough to enjoy any night of the week. Once you try it, you’ll find yourself coming back to this recipe again and again—trust me on that.
Ingredients You’ll Need
This recipe shines because of its simple, fresh ingredients that come together effortlessly while delivering impressive flavor and visual appeal. Each element is essential, providing a balance of taste, texture, and color that makes this dish a winner every time.
- 4 salmon fillets (about 6 oz each): Fresh, high-quality salmon ensures a moist and flavorful main protein.
- 2 tablespoons olive oil: Adds richness and helps achieve that lovely grilled char on the salmon.
- 1 tablespoon lemon juice: Brightens the salmon and salad with a subtle citrus zing.
- 2 teaspoons garlic powder: Lends a gentle savory depth to both the salmon seasoning and salad dressing.
- 1 teaspoon smoked paprika: Packs a smoky, slightly spicy note enhancing the salmon’s natural flavors.
- Salt and pepper, to taste: Essential seasonings to bring out all the flavors perfectly.
- 1 cup black rice: Known for its beautiful color and slightly nutty flavor; it’s a fantastic switch-up from ordinary rice.
- 2 cups water or vegetable broth: For cooking the rice, using broth adds another layer of flavor if you want.
- 1 large cucumber, thinly sliced: Crisp, refreshing, and perfect for the creamy salad component.
- ½ cup plain Greek yogurt: Gives the salad its luscious creaminess while keeping it light and tangy.
- 1 tablespoon olive oil: Adds smoothness and richness to the cucumber salad dressing.
- 1 teaspoon dill, chopped (fresh or dried): Offers a fragrant herbal note that complements both fish and cucumber beautifully.
How to Make Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe
Step 1: Prepare the Black Rice
Start by rinsing the black rice under cold water to remove any excess starch, which helps keep the grains separate after cooking. Then, bring your water or vegetable broth to a boil in a medium pot. Add the black rice along with a pinch of salt, reduce to low heat, cover, and let it simmer for 30 to 35 minutes until tender and the liquid is absorbed. Fluff it gently with a fork before serving, and you’ll have a nutty, beautiful black rice bed ready to support your grilled salmon perfectly.
Step 2: Grill the Salmon
Preheat your grill to medium-high heat to get that perfect sear. Brush each salmon fillet with olive oil and season generously with lemon juice, garlic powder, smoked paprika, salt, and pepper. Grill the salmon for about 4 to 5 minutes per side, allowing it to cook through while developing a slightly charred, smoky crust. You’ll know it’s done when the internal temperature hits 145°F (63°C). Set aside once cooked, and prepare yourself for the final components coming together.
Step 3: Make the Creamy Cucumber Salad
In a mixing bowl, whisk together plain Greek yogurt, lemon juice, olive oil, dill, garlic powder, salt, and pepper to create a bright, creamy dressing. Toss in the thinly sliced cucumber, making sure every slice is coated in that luscious dressing. This salad needs around 10 minutes chilling time in the refrigerator so the flavors can meld and become one refreshing, tangy bite of goodness.
Step 4: Assemble the Dish
Place a generous scoop of the fluffy black rice on each plate, lay a perfectly grilled salmon fillet on top, and crown everything with a good helping of the creamy cucumber salad. The combination is visually gorgeous and tastes even better—fresh, smoky, tangy, creamy, and hearty all in one dish. This is your moment to enjoy the fruits of your labor and impress anyone lucky enough to share this meal.
How to Serve Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe
Garnishes
To elevate this dish further, sprinkle chopped fresh dill or a handful of microgreens on top just before serving for an herbaceous punch and extra color. A few lemon wedges on the side provide that added burst of citrus that some of us can’t get enough of. Toasted sesame seeds also add a delightful subtle crunch that pairs beautifully with the creamy cucumber salad.
Side Dishes
While this recipe can absolutely stand on its own, serving it alongside grilled asparagus, roasted cherry tomatoes, or a crisp green salad rounds out the meal perfectly. The freshness of these sides complements the richness of the salmon and black rice without overpowering the dish’s balanced flavors.
Creative Ways to Present
If you want to impress guests or just mix things up, try serving the black rice in small ramekins molded into neat shapes on the plate. You could also spread the creamy cucumber salad as a base on the plate before layering the salmon and rice on top, creating a beautiful, restaurant-worthy presentation. For a picnic or casual lunch, consider packing all components separately to keep everything fresh until you’re ready to dig in.
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Keep the salmon, black rice, and creamy cucumber salad separate if possible to maintain the best texture, especially for the salad which can get watery if mixed too early.
Freezing
Black rice and salmon do freeze well individually, but the creamy cucumber salad should always be made fresh to keep its crispness and creaminess. Freeze cooked salmon and black rice in airtight containers or freezer bags for up to 2 months.
Reheating
Reheat the salmon gently in the oven at 275°F (135°C) to avoid drying it out, or use a skillet on low heat. The black rice reheats nicely in the microwave or on the stove with a splash of water to retain moisture. Serve the chilled salad fresh as it’s best enjoyed cold and crisp.
FAQs
Can I use a different type of rice?
Absolutely! While black rice adds a unique flavor and color, you can substitute brown rice or even quinoa for a similar nutritious base. Just adjust cooking times accordingly.
What if I don’t have a grill?
No worries! You can pan-sear the salmon in a hot skillet or bake it in the oven. Both methods will still yield delicious results with a slightly different texture.
Can I make this recipe dairy-free?
Yes! Swap the Greek yogurt in the cucumber salad with a dairy-free yogurt alternative or a light vinaigrette for a creamy texture without the dairy.
How do I know when the salmon is perfectly cooked?
The best way is to use a meat thermometer to check for an internal temperature of 145°F (63°C). Alternatively, the salmon should flake easily with a fork and have an opaque appearance.
Is this recipe suitable for meal prep?
Definitely! When stored properly, each component maintains its texture and flavor, making it a great option for preparing healthy meals ahead of time.
Final Thoughts
There’s something so satisfying about the Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe that makes it a genuine crowd-pleaser. With its beautiful balance of flavors, textures, and colors, this dish brings freshness and comfort to your table effortlessly. Whether you’re treating yourself on a busy weeknight or impressing loved ones for a special occasion, give this recipe a try—you might just find your new favorite go-to meal.
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Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Grilled Salmon with Black Rice and Creamy Cucumber Salad is a wholesome, flavorful dish combining tender, smoky grilled salmon with nutrient-rich black rice and a refreshing, tangy cucumber salad made with Greek yogurt and herbs. Perfect for a balanced meal that’s both satisfying and light, it takes around 55 minutes from start to finish and serves four people.
Ingredients
Salmon
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Black Rice
- 1 cup black rice
- 2 cups water or vegetable broth
- Salt, to taste
Creamy Cucumber Salad
- 1 large cucumber, thinly sliced
- ½ cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dill, chopped (fresh or dried)
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the Black Rice: Rinse the black rice under cold water to remove any impurities. In a medium pot, bring the 2 cups of water or vegetable broth to a boil. Add the rinsed black rice and a pinch of salt, then reduce the heat to low. Cover and simmer for 30-35 minutes until the rice is tender and the liquid is absorbed. Remove from heat and fluff the rice with a fork.
- Grill the Salmon: Preheat your grill to medium-high heat. Lightly brush the salmon fillets with olive oil and season with lemon juice, garlic powder, smoked paprika, salt, and pepper. Place the fillets on the grill and cook for 4-5 minutes per side, or until the salmon is cooked through and reaches an internal temperature of 145°F (63°C). Remove from the grill and set aside.
- Make the Creamy Cucumber Salad: In a mixing bowl, combine the Greek yogurt, lemon juice, olive oil, chopped dill, garlic powder, salt, and pepper. Add the thinly sliced cucumber and toss gently to coat all slices evenly. Chill the salad in the refrigerator for about 10 minutes to allow the flavors to meld.
- Assemble the Dish: Serve each grilled salmon fillet over a bed of the cooked black rice. Top with a generous portion of the creamy cucumber salad.
- Serve Immediately: Enjoy your delicious and refreshing grilled salmon with black rice and creamy cucumber salad right away for best flavor and texture.
Notes
- You can substitute vegetable broth for water to add extra flavor to the black rice.
- Be careful not to overcook the salmon to keep it moist and tender.
- The cucumber salad can be made a few hours ahead and kept chilled but add the cucumber last minute for the freshest crunch.
- Fresh dill is preferred but dried dill works well in a pinch.
- For a spicier kick, add a pinch of cayenne pepper to the salmon seasoning mix.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
