If you’re craving a meal that’s as colorful as it is flavorful, this Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe is going to become your new go-to. The perfectly grilled salmon offers a smoky, tender main element, while the nutty black rice adds an earthy base that’s wholesome and satisfying. The creamy cucumber salad brings that fresh, zesty crunch that balances the dish beautifully. This recipe is a harmonious blend of textures and flavors that feels both indulgent and light—a true delight to share with friends or family any day of the week.
Ingredients You’ll Need
Every ingredient in this dish plays an essential role—from the rich salmon to the vibrant cucumbers—creating a perfect balance of flavors, colors, and textures that are surprisingly simple to bring together.
- Salmon fillets: Choose fresh, firm fillets about 6 ounces each for ideal grilling texture and flavor.
- Olive oil: Adds moisture and helps the salmon get that beautiful sear on the grill.
- Lemon juice: Delivers brightness and a subtle acidity that lifts the whole dish.
- Garlic powder: Adds a gentle garlicky aroma without overpowering the salmon.
- Smoked paprika: Contributes a smoky depth that enhances the grilled flavor.
- Salt and pepper: Essential for seasoning the salmon and the rice perfectly.
- Black rice: Known for its nutty flavor and striking color, it becomes the hearty base of the meal.
- Water or vegetable broth: Used to cook the black rice, broth adds extra savory notes.
- Cucumber: Thinly sliced to provide a crisp, refreshing contrast in the salad.
- Plain Greek yogurt: Gives the cucumber salad its creamy texture with a wholesome tang.
- Dill: Fresh or dried, dill brings herbal freshness that pairs beautifully with cucumber.
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 thoroughly under cold water to remove excess starch for fluffier rice. This simple step ensures that your rice cooks up light and separate rather than gummy.
Step 2: Cook the Rice
Bring 2 cups of water or vegetable broth to a rolling boil in a medium pot, adding a pinch of salt to enhance flavor. Stir in the black rice, then reduce to low heat and cover. Let it simmer gently for 30 to 35 minutes until the rice is tender and all the liquid is absorbed. Fluff with a fork to keep it light and ready for plating.
Step 3: Heat Up the Grill and Season the Salmon
Preheat your grill to medium-high heat so it’s hot and ready to give your salmon that lovely, smoky char. Lightly brush the salmon fillets with olive oil to prevent sticking, then season with lemon juice, garlic powder, smoked paprika, salt, and pepper. This seasoning mix is simple but packs a punch of flavor that complements the fish naturally.
Step 4: Grill the Salmon
Place the salmon skin-side down on the grill and cook for about 4 to 5 minutes. Flip carefully and grill the other side for another 4 to 5 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Remove from the grill and let it rest while you prepare the salad.
Step 5: Make the Creamy Cucumber Salad
In a mixing bowl, combine Greek yogurt, lemon juice, olive oil, dill, garlic powder, salt, and pepper to create a vibrant, creamy dressing. Toss the thinly sliced cucumbers in this dressing until every piece is coated evenly. Chill it in the fridge for about 10 minutes so all those fresh flavors marry beautifully.
Step 6: Assemble the Dish
On each plate, create a bed of black rice and gently lay the grilled salmon fillet on top. Spoon a generous amount of creamy cucumber salad over or beside the salmon to add a refreshing bite. Serve immediately to enjoy the contrast of warm salmon and rice with cool salad.
How to Serve Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe
Garnishes
A sprinkle of fresh dill or a thin lemon wedge on the side can add a pop of color and a hint of brightness. Some toasted sesame seeds scattered over the salad or salmon can also provide a satisfying crunch and subtle nutty note.
Side Dishes
This recipe stands beautifully on its own, but if you want to amplify the meal, consider serving it alongside a light steamed vegetable like asparagus or green beans. A crisp green salad with a simple vinaigrette can also brighten your plate without overwhelming the main flavors.
Creative Ways to Present
For a visually stunning presentation, arrange the black rice in a neat ring or mold on the plate, then place the salmon atop it. Layer the creamy cucumber salad on the side in a small bowl or artfully spooned beside the fish. Using colorful plates, like deep blues or greens, will make the dish’s natural vibrancy really pop.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, place the salmon, black rice, and cucumber salad in separate airtight containers. This separation keeps textures intact and flavors fresh. Stored in the refrigerator, the components should last up to 2 days.
Freezing
While you can freeze cooked black rice, the salmon and cucumber salad don’t freeze well. The fish tends to dry out and the creamy cucumber salad loses its texture. For best results, cook fresh salmon for future meals but feel free to freeze any extra black rice in portioned containers for quick use.
Reheating
Gently reheat the black rice in a microwave or stovetop with a splash of water to keep it moist. Warm the salmon in a low oven or microwave just until heated through, taking care not to overcook. Enjoy the cucumber salad chilled straight from the fridge for maximum freshness.
FAQs
Can I use other types of rice instead of black rice?
Absolutely! While black rice adds a unique nutty flavor and stunning color, you can substitute with brown rice or wild rice if preferred. The taste will vary slightly, but the dish will still be delicious.
How do I know when the salmon is perfectly cooked?
The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Cooking times can vary depending on thickness, so keep an eye on it to prevent drying out.
Can this recipe be made without a grill?
Yes! If you don’t have a grill, you can pan-sear the salmon in a hot skillet or bake it in the oven at 400°F (200°C) for about 12-15 minutes, depending on thickness.
Is the creamy cucumber salad suitable for vegans?
The traditional recipe uses Greek yogurt, which is not vegan. However, you can swap it for a plant-based yogurt alternative to keep the salad creamy and enjoy a vegan-friendly version of the dish.
Can I prepare the cucumber salad ahead of time?
Yes, you can make the cucumber salad up to a few hours before serving. Just keep it chilled in the refrigerator and give it a gentle toss before plating to refresh the dressing.
Final Thoughts
This Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe is truly a joy to prepare and even more delightful to eat. It’s the kind of dish that brings people together around the table with its vibrant colors and harmonious flavors. Whether you’re cooking for a weeknight dinner or a special occasion, this meal offers both simplicity and sophistication. Give it a try—you might just find your new favorite way to enjoy salmon!
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Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A flavorful and healthy dish featuring perfectly grilled salmon fillets served over tender black rice, complemented by a refreshing and creamy cucumber salad made with Greek yogurt and fresh dill. This recipe balances smoky, tangy, and fresh flavors for a satisfying meal perfect for any occasion.
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.
- Boil the Liquid: In a medium pot, bring the 2 cups of water or vegetable broth to a boil.
- Cook the Black Rice: Add the rinsed black rice and a pinch of salt to the boiling liquid, then reduce the heat to low.
- Simmer: Cover the pot and let the rice cook for 30-35 minutes until tender and the liquid is fully absorbed. Remove from heat and fluff with a fork.
- Preheat Grill: Heat your grill to medium-high to prepare for cooking the salmon.
- Season the Salmon: Brush the salmon fillets with olive oil, then season evenly with lemon juice, garlic powder, smoked paprika, salt, and pepper.
- Grill the Salmon: Place the salmon fillets on the grill and cook for 4-5 minutes per side, until fully cooked and the internal temperature reaches 145°F (63°C).
- Rest the Salmon: Remove the salmon from the grill and let it rest briefly.
- Prepare the Cucumber Salad Dressing: In a bowl, mix together Greek yogurt, lemon juice, olive oil, dill, garlic powder, salt, and pepper.
- Combine Salad Ingredients: Add the thinly sliced cucumber to the dressing and toss until evenly coated.
- Chill the Salad: Refrigerate the creamy cucumber salad for about 10 minutes to let the flavors develop.
- Assemble the Plate: Serve the grilled salmon fillets over a bed of black rice.
- Add the Salad: Top the salmon and rice with the creamy cucumber salad.
- Serve Immediately: Enjoy this delicious and nutrient-packed grilled salmon dish fresh off the grill!
Notes
- You can substitute vegetable broth with water for cooking the black rice if preferred.
- For extra smoky flavor, consider adding wood chips to your grill.
- If you don’t have a grill, you can cook the salmon under a broiler or in a grill pan on the stovetop.
- Adjust seasoning and dill quantity in the salad according to your taste preferences.
- The creamy cucumber salad can be made ahead and refrigerated for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
