If you’re looking for a vibrant and nutritious meal that feels both comforting and fresh, the Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe will quickly become one of your favorites. This dish marries perfectly charred salmon with the nutty depth of black rice, while the creamy cucumber salad adds a refreshing tangy crunch that brightens every bite. It’s an elegant yet simple meal you can whip up any night of the week and impress your family or guests effortlessly.
Ingredients You’ll Need
Getting this recipe right is all about simple, high-quality ingredients that bring their own unique flavors, textures, and colors to the plate. Each one plays a crucial role in creating the balance and vibrancy this dish is known for.
- Salmon fillets (4, about 6 oz each): Fresh, firm fillets give you that rich, buttery flavor that is perfect for grilling.
- Olive oil (2 tablespoons plus 1 tablespoon): Adds moisture and a fruity note, perfect for grilling and dressing the salad.
- Lemon juice (2 tablespoons): Brings a zesty brightness that lifts the salmon and the salad.
- Garlic powder (3 teaspoons): A subtle garlic kick that flavors both the salmon and creamy cucumber salad.
- Smoked paprika (1 teaspoon): Imparts a smoky warmth to the salmon without overpowering it.
- Salt and pepper: Essential seasonings to enhance all the fresh flavors.
- Black rice (1 cup): The star grain: nutty and chewy with a beautiful deep purple-black color.
- Water or vegetable broth (2 cups): For cooking the black rice and infusing it with gentle flavor.
- Large cucumber (1, thinly sliced): Crisp and cool, the cucumber adds a fresh crunch to the salad.
- Plain Greek yogurt (½ cup): Creates the creamy base for the cucumber salad with a bit of tang.
- Dill (1 teaspoon, chopped): Adds a fragrant herbal note for extra freshness in the salad.
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 excess starch. Bring 2 cups of water or vegetable broth to a boil in a medium pot, add the rice and a pinch of salt, then cover and simmer gently for 30 to 35 minutes. This slow cooking develops the rice’s naturally nutty flavor and tender texture. Once cooked, fluff with a fork and set it aside to keep warm.
Step 2: Season and Grill the Salmon
While the rice cooks, preheat your grill to medium-high. Brush each salmon fillet with olive oil, then season generously with lemon juice, garlic powder, smoked paprika, salt, and pepper. The lemon and spices elevate the salmon’s natural flavors beautifully. Grill the fillets for about 4 to 5 minutes on each side until they’re perfectly cooked and opaque with a slight crisp on the edges. Remove from the grill and let the salmon rest for a moment.
Step 3: Make the Creamy Cucumber Salad
In a bowl, combine Greek yogurt, lemon juice, olive oil, chopped dill, garlic powder, salt, and pepper. This creamy dressing is refreshing and lightly tangy, complementing the warmth of the salmon and the richness of the black rice. Toss in the thinly sliced cucumber until every slice is coated. Chill the salad for around 10 minutes to allow the flavors to meld, creating a crisp, cooling contrast to the smoky fish.
Step 4: Assemble and Serve
Build your plate by spreading a generous bed of black rice, then gently placing a grilled salmon fillet on top. Add a scoop of creamy cucumber salad on the side or over the salmon for an elegant touch. This beautiful combination is not only full of flavor but visually inviting with its mix of deep black rice, vibrant fish, and pale green salad. Serve immediately and enjoy the harmony on your palate!
How to Serve Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe
Garnishes
A sprinkle of fresh dill or a wedge of lemon can brighten the dish further and add a pop of color. Toasted sesame seeds also work wonderfully, bringing a subtle nuttiness that pairs well with the salmon and black rice.
Side Dishes
This recipe is satisfying enough to stand on its own, but if you want to round out the meal, a simple green salad or steamed asparagus make excellent companions. Roasted root vegetables or a light quinoa pilaf can also add interesting textures and flavors without overwhelming the plate.
Creative Ways to Present
For a stylish dinner party, serve the salmon portions in individual shallow bowls with the rice neatly molded into rounds using a small bowl or ring mold. Place the creamy cucumber salad on top or in a separate side dish. Adding edible flowers or microgreens can give that wow-factor visual appeal that makes the dish memorable.
Make Ahead and Storage
Storing Leftovers
Once cooled, store leftovers in airtight containers in the refrigerator for up to 2 days. Keep the cucumber salad separate to maintain its fresh texture and prevent it from softening.
Freezing
The salmon and black rice freeze well if wrapped tightly. However, the creamy cucumber salad does not freeze well due to the yogurt base; it’s best made fresh when you’re ready to eat.
Reheating
Gently reheat the salmon and rice in the microwave or on the stovetop, avoiding overcooking to keep the salmon tender. Add the cucumber salad fresh when serving to enjoy its creamy crispness.
FAQs
Can I use a different type of rice?
Absolutely! While black rice provides a unique nutty flavor and color contrast, you can substitute it with brown rice, wild rice, or even quinoa for a different texture and taste.
What if I don’t have a grill?
No worries! You can pan-sear the salmon on a hot skillet or bake it in the oven at 400°F for about 12-15 minutes until cooked through and slightly crispy on the edges.
Can I make the creamy cucumber salad vegan?
Yes! Substitute Greek yogurt with a plant-based yogurt like coconut or almond to keep it creamy and delicious while maintaining that refreshing tang.
Is black rice healthy?
Black rice is packed with antioxidants, fiber, and nutrients, making it a fantastic choice if you want a wholesome and nutrient-dense grain to complement your grilled salmon.
How do I know when the salmon is perfectly cooked?
The salmon should reach an internal temperature of 145°F and flake easily with a fork but remain moist. Overcooking can dry it out, so watch it closely during grilling or cooking.
Final Thoughts
This Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe truly captures the joy of cooking with fresh, wholesome ingredients that make every bite feel special. Whether you’re cooking for family or friends, it’s a dish that’s approachable, satisfying, and full of vibrant flavors. I can’t wait for you to try it and discover that perfect balance of smoky, nutty, and creamy that makes this recipe such a standout favorite!
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Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
This Grilled Salmon with Black Rice and Creamy Cucumber Salad is a healthy and flavorful meal combining perfectly grilled salmon fillets with nutty black rice and a refreshing, tangy cucumber salad dressed in creamy Greek yogurt. It’s an ideal dish for a nutritious dinner that balances protein, whole grains, and fresh vegetables.
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 excess starch and prevent clumping.
- Cook the Rice: In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the rinsed black rice and a pinch of salt, then reduce heat to low. Cover and simmer for 30-35 minutes until the rice is tender and all the liquid is absorbed. Remove the pot from heat and fluff the rice with a fork.
- Preheat the Grill: Heat the grill to medium-high setting to ensure perfect cooking temperature for the salmon.
- Season the Salmon: Brush the salmon fillets with olive oil. Season them evenly with lemon juice, garlic powder, smoked paprika, salt, and pepper on all sides.
- Grill the Salmon: Place the seasoned salmon on the grill. 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 to rest briefly.
- Make the Creamy Cucumber Salad: In a bowl, combine Greek yogurt, lemon juice, olive oil, chopped dill, garlic powder, salt, and pepper. Add the thinly sliced cucumber and toss everything together to coat the slices evenly. Chill the salad in the refrigerator for about 10 minutes to allow flavors to meld.
- Assemble the Dish: Plate a bed of black rice, lay the grilled salmon fillets on top, and finish by spooning the creamy cucumber salad over or beside the salmon.
- Serve Immediately: Enjoy this nutritious and refreshing grilled salmon dish fresh off the grill with the wholesome sides.
Notes
- You can substitute vegetable broth for water to add additional flavor to the black rice.
- Make sure the grill is properly preheated to avoid the salmon sticking to the grates.
- Use fresh dill for a brighter flavor in the cucumber salad if available.
- Leftover black rice can be refrigerated for up to 3 days and reheated as needed.
- This salmon recipe pairs well with a crisp white wine or light iced tea.
