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
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 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.
