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
Scale
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
