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
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 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.
