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
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.
- 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
