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
Scale
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