There is something truly special about the union of perfectly grilled salmon, nutty black rice, and a fresh, creamy cucumber salad. This Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe brings together a harmonious blend of smoky, savory, and tangy flavors that will make your taste buds sing. Whether you’re treating yourself to a weeknight dinner or entertaining close friends, this dish offers a vibrant balance of textures and colors that’s as satisfying as it is beautiful. Let me walk you through this personal favorite that’s both simple to make and sensational on the plate.
Ingredients You’ll Need
The magic of this Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe lies in its straightforward but thoughtfully chosen ingredients. Each one plays an essential role, from the rich salmon fillets to the earthy black rice and the bright creaminess of the cucumber salad. Together, they create layers of flavor and texture that make this dish unforgettable.
- Salmon fillets (4, about 6 oz each): Choose fresh, firm fillets for the best succulent and flaky result when grilled.
- Olive oil (2 tablespoons): Adds moisture and richness while helping the salmon crisp beautifully on the grill.
- Lemon juice (1 tablespoon): Brings a fresh, tangy brightness that complements both the salmon and the salad.
- Garlic powder (2 teaspoons plus 1 teaspoon for salad): Provides a subtle savory depth that enhances every component.
- Smoked paprika (1 teaspoon): Adds gentle smokiness and a hint of warmth to the salmon.
- Salt and pepper (to taste): Essential seasonings that bring out the natural flavors of the dish.
- Black rice (1 cup): Its nutty flavor and beautiful dark color provide a stunning and wholesome base for the salmon.
- Water or vegetable broth (2 cups): Used to cook the black rice, broth adds more flavor if you opt for it.
- Cucumber (1 large, thinly sliced): Offers a crisp and cool contrast to the warm grilled salmon and rice.
- Plain Greek yogurt (½ cup): Creates the creamy dressing for the cucumber salad with a tangy, smooth texture.
- Dill (1 teaspoon, chopped): A fresh herb that lifts the salad with a subtle grassy note.
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. This small step ensures the rice cooks up perfectly fluffy rather than sticky. Bring the water or vegetable broth to a boil, add a pinch of salt, then stir in the rinsed rice. Lower the heat and cover the pot, letting it simmer gently for 30 to 35 minutes. You’ll know it’s done when the rice is tender and all the liquid has been absorbed. Fluff it with a fork to celebrate the nutty aroma filling your kitchen.
Step 2: Grill the Salmon
While the rice cooks, preheat your grill to medium-high. Pat the salmon fillets dry and brush them generously with olive oil to prevent sticking and to promote a beautifully crisp skin. Season with lemon juice, garlic powder, smoked paprika, salt, and pepper. Grill each fillet for about 4 to 5 minutes on each side until the salmon is just cooked through and flakes easily, reaching an internal temperature of 145°F (63°C). This process locks in the fish’s juicy tenderness and enhances its natural flavor with smoky grill marks.
Step 3: Make the Creamy Cucumber Salad
The creamy cucumber salad is the fresh, cool counterpoint that makes this Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe so well-rounded. Whisk together the Greek yogurt, lemon juice, olive oil, dill, garlic powder, salt, and pepper in a bowl until silky smooth. Toss in the thinly sliced cucumbers, coating each bite with the tangy, herbal creaminess. Chill the salad in the fridge for about 10 minutes. This short rest time allows the flavors to meld deliciously without making the cucumbers soggy.
Step 4: Assemble Your Dish
On each plate, create a bed of black rice that showcases the rice’s deep ebony hue. Lay a grilled salmon fillet on top, letting the vibrant, flaky fish rest on the rice’s nutty canvas. Crown your creation with a generous scoop of the creamy cucumber salad, the green freshness offsetting the smoky fish perfectly. In just a few simple steps, this stunning Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe is ready to impress!
How to Serve Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe
Garnishes
To elevate the presentation and add an extra burst of flavor, consider fresh dill sprigs, a lemon wedge, or a light sprinkle of toasted sesame seeds. These garnishes complement the existing flavors while making your plate visually enticing.
Side Dishes
If you want to round out your meal further, crisp roasted asparagus or a simple mixed greens salad with a lemon vinaigrette make excellent companions. They add different textures without overpowering the main dish.
Creative Ways to Present
For a fun twist, serve this meal in shallow bowls to keep the black rice and creamy cucumber salad beautifully contained, making it easy to savor each bite together. Alternatively, try plating the salmon on individual wooden boards with small bowls of the cucumber salad and rice for a rustic, restaurant-style feel.
Make Ahead and Storage
Storing Leftovers
This Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe keeps nicely in the fridge for up to two days. Store the salmon, rice, and cucumber salad separately in airtight containers to preserve the textures and flavors best.
Freezing
While the black rice and salmon freeze well individually, the creamy cucumber salad does not freeze properly due to the yogurt. Save the salad fresh for best taste, and freeze leftover rice and salmon for another easy meal.
Reheating
When reheating the salmon and black rice, use a low setting in the oven or microwave to warm evenly without drying out the fish. Add the creamy cucumber salad fresh after reheating to maintain its crisp, refreshing texture.
FAQs
Can I use other types of rice instead of black rice?
Absolutely! While black rice provides a unique nutty flavor and striking color, you can substitute it with wild rice, brown rice, or even quinoa if you prefer. Just adjust cooking times accordingly.
How do I know when the salmon is perfectly cooked?
Look for salmon that flakes easily with a fork and has turned opaque throughout. Using a meat thermometer to check for an internal temperature of 145°F (63°C) is the safest method to ensure it’s cooked perfectly.
Can I make the creamy cucumber salad dairy-free?
Yes! Swap the Greek yogurt for a plant-based yogurt alternative such as coconut or almond yogurt to keep that creamy texture while making the dish dairy-free.
What is the best way to grill salmon to avoid sticking?
Make sure your grill grates are clean and well-oiled before adding the salmon. Also, brushing the salmon with olive oil and not moving it too much during grilling helps achieve a nice sear and prevents sticking.
Can I prepare this recipe indoors if I don’t have a grill?
Definitely. You can cook the salmon in a hot cast-iron skillet or bake it in the oven at 400°F (200°C) for about 12-15 minutes. Adjust cooking time based on thickness, and you’ll still get delicious results.
Final Thoughts
If you’re craving a dish that feels both fresh and gourmet without fuss, this Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe is a winner every time. Its vibrant colors and layers of flavor make it a joy to prepare and share, and it’s perfect for any occasion where you want to wow with wholesome ingredients. So, gather your ingredients, fire up that grill or stove, and treat yourself to a meal that’s bursting with personality and deliciousness. You won’t regret it!
Print
Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
A delicious and healthy meal featuring tender grilled salmon fillets served over nutty black rice, accompanied by a refreshing and creamy cucumber salad with Greek yogurt and dill. This dish balances smoky, savory flavors with bright citrus and cool, herb-infused creaminess, perfect for a wholesome lunch or dinner.
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 thoroughly under cold running water to remove excess starch.
- Cook the Rice: In a medium pot, bring 2 cups of water or vegetable broth to a boil. Add the black rice and a pinch of salt, then reduce the heat to low. Cover and simmer gently for 30-35 minutes, or until the rice is tender and all liquid has been absorbed.
- Fluff the Rice: Remove the pot from heat and fluff the rice with a fork to separate the grains.
- Preheat the Grill: Heat your grill to medium-high heat, ensuring it’s clean and well-oiled to prevent sticking.
- Season the Salmon: Brush each salmon fillet with olive oil. Season with lemon juice, garlic powder, smoked paprika, salt, and freshly ground black pepper evenly on all sides.
- Grill the Salmon: Place the seasoned salmon fillets on the grill. Cook for 4-5 minutes per side, or until the salmon is opaque and flakes easily with a fork, reaching an internal temperature of 145°F (63°C).
- Rest the Salmon: Remove the salmon from the grill and set aside to rest for a few minutes while you prepare the salad.
- Make the Creamy Cucumber Salad: In a bowl, mix together Greek yogurt, lemon juice, olive oil, chopped dill, garlic powder, salt, and pepper until well combined.
- Add Cucumber: Toss the thinly sliced cucumber into the yogurt dressing, coating the slices evenly.
- Chill the Salad: Place the cucumber salad in the refrigerator for about 10 minutes to allow the flavors to meld and the dressing to chill.
- Assemble the Dish: Serve each grilled salmon fillet over a bed of black rice.
- Top and Serve: Add a generous spoonful of the creamy cucumber salad on the side or on top. Serve immediately for best flavor and texture.
Notes
- You can substitute vegetable broth for water when cooking the rice for extra flavor.
- Fresh dill enhances the salad flavor, but dried dill works well in a pinch.
- To check salmon doneness, use a meat thermometer or ensure it flakes easily.
- The black rice can be cooked ahead and reheated gently before serving.
- Adjust the amount of garlic powder and lemon juice to taste for the marinade and salad.
