Grilled salmon paired with black rice and creamy cucumber salad offers a delicious and balanced meal that’s both healthy and satisfying. This combination not only celebrates the rich, smoky flavor of perfectly grilled salmon but also provides the earthy, nutty taste of black rice and the cool, refreshing crunch of cucumber salad. It’s a vibrant dish that works beautifully for any occasion, from a casual weeknight dinner to a special gathering with friends or family.
Black rice, often called “forbidden rice,” brings a deep, dark color and a slightly sweet flavor that contrasts perfectly with the savory salmon. The creamy cucumber salad adds a tangy, smooth element to the dish, providing a contrast to the richness of the grilled fish. Together, these components create a well-rounded meal that’s as visually appealing as it is tasty.
Not only is this dish packed with nutrients, including healthy fats from the salmon and fiber from the black rice, but it also showcases fresh, natural ingredients in a way that’s simple yet sophisticated. Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is easy to follow and sure to impress your guests.
Why You’ll Love This Recipe
1. Packed with Nutrients
This dish is a powerhouse of nutrients, from the omega-3 fatty acids in the salmon to the fiber and antioxidants in the black rice and cucumber.
2. Bright and Refreshing Flavors
The fresh cucumber salad adds a light, tangy crunch that balances the richness of the grilled salmon and the earthy flavor of the black rice.
3. Simple to Prepare
With only a few basic ingredients, this recipe is easy to put together and doesn’t require a lot of time, making it perfect for busy weeknights or weekend dinners.
4. Elegant Yet Casual
Grilled salmon is always a crowd-pleaser, and when paired with black rice and a creamy salad, it turns into an elegant dish that’s perfect for a dinner party or special occasion.
5. Versatile
You can easily adjust the components to fit your dietary preferences—swap the salmon for another protein, or make the salad vegan by using a dairy-free dressing.
Ingredients
For the Grilled Salmon:
- Salmon fillets (with skin on)
- Olive oil
- Lemon juice
- Fresh garlic (minced)
- Fresh thyme or dill (optional)
- Salt and pepper to taste
For the Black Rice:
- Black rice
- Water or vegetable broth
- Salt
For the Creamy Cucumber Salad:
- Cucumber (peeled and sliced)
- Greek yogurt or sour cream
- Fresh dill or parsley (optional)
- Lemon juice or white vinegar
- Salt and pepper to taste
Variations
- Protein Swap: If you prefer a different protein, try grilling chicken breasts, shrimp, or tofu as a substitute for the salmon.
- Rice Alternatives: For a different grain, try using quinoa, farro, or brown rice instead of black rice for a similar texture.
- Dairy-Free Option: Swap the Greek yogurt in the cucumber salad with a dairy-free alternative like cashew cream or coconut yogurt for a vegan version.
- Extra Veggies: Add a handful of arugula, spinach, or cherry tomatoes to the cucumber salad for extra color and freshness.
How to Make the Recipe
Step 1: Prepare the Black Rice
Rinse the black rice thoroughly under cold water to remove any excess starch. In a medium pot, combine the black rice and water or vegetable broth (about 2 cups of water per 1 cup of rice). Bring to a boil, then reduce the heat, cover, and simmer for about 30-35 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork and season with a pinch of salt.
Step 2: Grill the Salmon
Preheat your grill or grill pan to medium-high heat. While the grill is heating up, brush the salmon fillets with olive oil, then season with salt, pepper, minced garlic, and fresh herbs, if desired. Squeeze some lemon juice over the fillets for extra flavor. Grill the salmon for 4-5 minutes per side, depending on the thickness of the fillets, until the fish is cooked through and flakes easily with a fork. Be careful not to overcook the salmon, as it can dry out.
Step 3: Make the Creamy Cucumber Salad
In a bowl, combine the sliced cucumber, Greek yogurt (or sour cream), lemon juice or vinegar, and fresh dill or parsley. Stir to combine and season with salt and pepper to taste. If the salad seems too thick, you can add a little water or extra lemon juice to thin it out to your desired consistency.
Step 4: Assemble the Dish
To serve, divide the black rice between plates. Place a grilled salmon fillet on top of the rice and spoon the creamy cucumber salad on the side. Garnish with extra fresh herbs or lemon slices if desired.
Tips for Making the Recipe
- Watch the Salmon Closely: Salmon cooks quickly, so keep an eye on it to avoid overcooking. You can also check doneness by gently pressing the fish with a fork; if it flakes easily, it’s ready.
- Enhance the Rice Flavor: For extra depth of flavor, cook the black rice in vegetable or chicken broth instead of water.
- Prep Ahead: You can make the creamy cucumber salad ahead of time and store it in the refrigerator. The rice can also be cooked earlier in the day and reheated before serving.
- Customize the Salad: Feel free to add ingredients like red onion, garlic, or even feta cheese to the cucumber salad for a twist on the traditional recipe.
How to Serve
Serve this grilled salmon with black rice and creamy cucumber salad as a standalone meal or as part of a larger spread. It pairs beautifully with a crisp white wine like Sauvignon Blanc or a light rosé. For an extra touch, serve with a side of roasted vegetables, such as asparagus, Brussels sprouts, or sweet potatoes, for a complete and well-balanced meal.
Make Ahead and Storage
Storing Leftovers
Store any leftover salmon, rice, and cucumber salad in separate airtight containers in the refrigerator for up to 2 days. The salmon is best eaten fresh, but the rice and salad can be enjoyed for a couple of days.
Freezing
While the black rice and salmon can be frozen separately, it’s not recommended to freeze the creamy cucumber salad, as the yogurt may separate upon thawing.
Reheating
Reheat the black rice and salmon in the microwave or on the stovetop. For the salmon, reheat gently to prevent drying out. You can cover it with foil and warm it in the oven at 300°F for 10-15 minutes.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, frozen salmon can be used. Just make sure to fully thaw it in the refrigerator before grilling.
2. Can I use white rice instead of black rice?
Yes, you can use white rice, but black rice adds a unique flavor and texture that enhances the dish.
3. Can I grill the salmon on a stovetop grill pan?
Yes, a stovetop grill pan works great for grilling salmon if you don’t have an outdoor grill.
4. Can I make the creamy cucumber salad without yogurt?
Yes, you can substitute the yogurt with sour cream or a dairy-free alternative such as cashew cream for a vegan version.
5. How do I know when the salmon is fully cooked?
Salmon should be opaque and flake easily with a fork when done. You can also check with a meat thermometer—salmon is fully cooked at an internal temperature of 145°F (63°C).
6. Can I add other vegetables to the cucumber salad?
Absolutely! Add ingredients like cherry tomatoes, radishes, or red onion for extra flavor and texture.
7. Can I use other herbs for the salmon?
Yes, dill, tarragon, or rosemary would also pair beautifully with the salmon.
8. Can I serve this dish cold?
While the salmon is best served hot, the rice and cucumber salad can be enjoyed cold or at room temperature.
9. How can I make the dish spicier?
Add a pinch of red pepper flakes or some freshly chopped chili to the cucumber salad for a bit of heat.
10. How do I avoid overcooking the salmon?
Watch the salmon closely while grilling and check for doneness by pressing gently with a fork. If it flakes easily, it’s ready.
Conclusion
Grilled salmon with black rice and creamy cucumber salad is a delightful, well-balanced meal that combines rich flavors with refreshing textures. The smoky, tender salmon pairs beautifully with the nutty black rice and tangy cucumber salad, making this dish a satisfying and healthy option for any occasion. Easy to prepare yet elegant enough for entertaining, this meal is sure to become a favorite in your recipe rotation. Enjoy the vibrant flavors and nourishment this dish provides, whether for a casual dinner or a special celebration.
Print
Grilled Salmon with Black Rice and Creamy Cucumber Salad: A Refreshing and Flavorful Meal
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Grilled Salmon with Black Rice and Creamy Cucumber Salad is a vibrant, healthy dish that combines tender, smoky grilled salmon with the earthy richness of black rice and a refreshing, creamy cucumber salad. It’s a perfect balance of flavors and textures, making it an ideal meal for a light but satisfying dinner.
Ingredients
For the Grilled Salmon:
- 4 salmon fillets (6 oz each)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh parsley or dill, for garnish (optional)
For the Black Rice:
- 1 cup black rice
- 2 1/2 cups water or vegetable broth
- 1 tablespoon olive oil
- Salt, to taste
For the Creamy Cucumber Salad:
- 1 large cucumber, thinly sliced
- 1/2 cup Greek yogurt
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- 1 teaspoon dill, chopped (or 1 teaspoon dried dill)
- Salt and pepper, to taste
- 1 teaspoon honey (optional, for sweetness)
Instructions
- Prepare the black rice:
- Rinse the black rice under cold water until the water runs clear.
- In a medium saucepan, bring the water or vegetable broth to a boil. Add the rice, a pinch of salt, and olive oil. Reduce the heat to low, cover, and simmer for 30-35 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- Prepare the creamy cucumber salad:
- In a mixing bowl, combine the sliced cucumber, Greek yogurt, sour cream, lemon juice, dill, and honey (if using).
- Stir everything together until the cucumbers are coated evenly. Season with salt and pepper to taste.
- Refrigerate the salad for at least 15 minutes to allow the flavors to meld.
- Grill the salmon:
- Preheat your grill or grill pan to medium-high heat.
- In a small bowl, whisk together olive oil, lemon juice, garlic powder, smoked paprika, salt, and pepper. Brush the salmon fillets with the marinade on both sides.
- Place the salmon on the grill skin-side down and cook for 4-5 minutes per side, or until the salmon is cooked through and easily flakes with a fork. (The internal temperature of the salmon should reach 145°F/63°C.)
- Garnish with fresh parsley or dill if desired.
- Assemble the dish:
- Divide the black rice between four plates. Top with a grilled salmon fillet.
- Serve with a generous scoop of creamy cucumber salad on the side.
- Serve and enjoy!
- Serve this dish immediately while the salmon is warm and the salad is chilled for a refreshing contrast.
Notes
- If you prefer, you can substitute the Greek yogurt with regular yogurt or use mayonnaise for a richer dressing in the cucumber salad.
- The black rice can be made in advance and stored in the fridge for up to 3 days.
- If you don’t have a grill, you can also bake the salmon in the oven at 375°F (190°C) for about 12-15 minutes, or until fully cooked.
- The creamy cucumber salad can be made up to a day ahead for even more flavor development.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Healthy, Seafood
- Method: Grilling, Stovetop, Mixing
- Cuisine: American, Healthy