If you’re craving a dish that’s as vibrant in flavor as it is in color, the Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe is an absolute winner. Imagine perfectly grilled salmon that’s smoky and tender, resting on a nutty, chewy bed of black rice, paired with a cool, tangy cucumber salad that’s enriched with creamy Greek yogurt and fresh dill. Every bite layers texture and freshness, making this meal not only healthy but truly satisfying. It’s a recipe you’ll want to turn to again and again when you want something quick to prepare yet impressive enough for company.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity—each ingredient plays a special role in bringing out balanced flavors and textures. From the smoky spices on the salmon to the vibrant freshness of cucumbers in a creamy dressing, every component is essential for creating the perfect harmony.
- 4 salmon fillets (about 6 oz each): Choose fresh, firm fillets for the best grilling results.
- 2 tablespoons olive oil: Adds richness and helps the salmon grill without sticking.
- 1 tablespoon lemon juice: Brightens the salmon seasoning and the cucumber salad.
- 2 teaspoons garlic powder: A subtle, savory boost that complements both salmon and salad.
- 1 teaspoon smoked paprika: Gives a smoky depth to the salmon that’s hard to resist.
- Salt and pepper, to taste: Essential for seasoning every element.
- 1 cup black rice: A beautiful, earthy grain that cooks up chewy and satisfying.
- 2 cups water or vegetable broth: Using broth adds extra flavor to the rice.
- 1 large cucumber, thinly sliced: Provides a refreshing crunch in the creamy salad.
- ½ cup plain Greek yogurt: Creates the luscious, tangy base for the cucumber salad dressing.
- 1 tablespoon olive oil: Adds silkiness to the creamy cucumber salad dressing.
- 1 teaspoon dill, chopped (fresh or dried): Brings a fragrant herbaceous note to brighten the salad.
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 under cold water to remove any excess starch—this helps keep the grains separate and prevents stickiness.
Step 2: Cook the Rice
Bring 2 cups of water or vegetable broth to a boil in a medium pot, then add the rinsed rice along with a pinch of salt. Reduce the heat to low, cover, and let it simmer gently for about 30 to 35 minutes until the rice is tender and the liquid has been fully absorbed. Once done, fluff the rice with a fork to unlock its delightful chewy texture.
Step 3: Preheat Your Grill
While the rice cooks, heat your grill to medium-high. This temperature is perfect for giving the salmon a nice char without drying it out.
Step 4: Season the Salmon
Brush each salmon fillet with olive oil to prevent sticking and to keep them moist during cooking. Then drizzle with lemon juice and sprinkle with garlic powder, smoked paprika, salt, and pepper. This simple mix packs a punch of flavor that perfectly complements the freshness on the plate.
Step 5: Grill the Salmon
Place the seasoned salmon on the grill and cook for about 4 to 5 minutes per side. You’ll know it’s ready when the salmon easily flakes with a fork and reaches an internal temperature of 145°F (63°C). The smoky grill marks add visual appeal and help infuse the fish with that irresistible grilled flavor.
Step 6: Make the Creamy Cucumber Salad
While the salmon grills, whip up the creamy cucumber salad by mixing Greek yogurt, lemon juice, olive oil, chopped dill, garlic powder, salt, and pepper in a bowl. Add the thinly sliced cucumber and toss everything together until all the slices are coated in that luscious, herby dressing. Chill it for about 10 minutes to let the flavors marry beautifully.
Step 7: Assemble and Serve
Lay a generous bed of black rice on each plate, then place the grilled salmon fillets on top. Crown the salmon with a scoop of the creamy cucumber salad. The combination of warm rice, smoky fish, and cool salad creates a delightful balance that’s both refreshing and indulgent.
How to Serve Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe
Garnishes
Fresh herbs like dill or parsley can be sprinkled on top to bring extra color and a burst of herbal aroma. A wedge of lemon on the side encourages anyone who loves a tangy kick to squeeze in fresh juice right before eating.
Side Dishes
This dish is already wonderfully balanced, but you can add a light side like roasted asparagus or a simple mixed green salad if you want to bulk it up for a larger meal or guests.
Creative Ways to Present
For a dinner party, consider plating the black rice in a neat mound using a small bowl as a mold. Then lean the salmon against it and spoon the cucumber salad artfully on top or to the side. Using colorful plates or bamboo serving boards can add an extra inviting touch.
Make Ahead and Storage
Storing Leftovers
Leftover grilled salmon, black rice, and cucumber salad can be stored separately in airtight containers in the refrigerator. The salmon will keep well for up to 2 days, while the rice and salad can last 3 to 4 days.
Freezing
While black rice freezes well, grilled salmon is best enjoyed fresh as freezing can affect its texture. You might freeze cooked black rice alone if you want to prep ahead, but avoid freezing the creamy cucumber salad because the yogurt dressing can separate.
Reheating
When reheating leftover salmon, do so gently in the oven or on a grill pan to avoid drying it out. Microwave the black rice with a damp paper towel to keep it moist. Serve the chilled cucumber salad fresh for the best taste and texture.
FAQs
Can I use a different type of rice in this recipe?
Absolutely! While black rice adds a unique nutty flavor and striking color, you can substitute with brown rice or wild rice if you prefer. Just adjust cooking times accordingly.
Is it possible to cook the salmon indoors instead of on a grill?
Yes! You can pan-sear the salmon in a skillet over medium-high heat, cooking about 4 minutes per side. Alternatively, broil it in the oven for similar results.
Can I prepare the creamy cucumber salad in advance?
Yes, preparing the salad a few hours ahead allows the flavors to meld perfectly. Just keep it chilled until ready to serve for maximum freshness.
What if I don’t have Greek yogurt on hand?
You can substitute plain yogurt or even sour cream, but Greek yogurt works best for its thick texture and tangy flavor that complements the cucumbers beautifully.
How do I know when the salmon is cooked perfectly?
The salmon is ready when it flakes easily with a fork and its internal temperature reaches 145°F (63°C). Cooking times may vary slightly depending on thickness, so keep an eye on it.
Final Thoughts
There’s something truly special about the Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe—it’s simple enough for a weeknight, yet impressive for guests. The combination of smoky salmon, hearty black rice, and refreshing cucumber salad is a guaranteed crowd-pleaser. Give it a try, and you might just find your new favorite meal to savor season after season.
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Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Low Fat
Description
A healthy and flavorful meal featuring tender grilled salmon fillets seasoned with lemon and spices, served over nutty black rice and accompanied by a refreshing creamy cucumber salad made with Greek yogurt and dill. Perfect for a balanced dinner that’s both satisfying and light.
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 and impurities.
- Boil the Liquid: In a medium pot, bring 2 cups of water or vegetable broth to a boil.
- Cook the Rice: Add the rinsed black rice and a pinch of salt to the boiling liquid, reduce the heat to low and cover the pot.
- Simmer the Rice: Let the rice simmer gently for 30-35 minutes until tender and the liquid is fully absorbed. Remove from the heat and fluff the rice with a fork to separate the grains.
- Preheat the Grill: Heat your grill to medium-high to ensure a perfect sear on the salmon.
- Season the Salmon: Brush each salmon fillet with olive oil and drizzle lemon juice over them. Sprinkle with garlic powder, smoked paprika, salt, and pepper for a balanced flavor.
- Grill the Salmon: Place the salmon fillets on the grill and cook for 4-5 minutes on each side until the flesh is opaque and flakes easily; the internal temperature should reach 145°F (63°C).
- Rest the Salmon: Remove from the grill and set aside to rest briefly.
- Make the Cucumber Salad Dressing: In a bowl, combine Greek yogurt, lemon juice, olive oil, chopped dill, garlic powder, salt, and pepper. Mix well until smooth and creamy.
- Combine Salad Ingredients: Add the thinly sliced cucumber to the dressing and toss gently to coat evenly.
- Chill the Salad: Refrigerate the creamy cucumber salad for about 10 minutes to allow the flavors to meld and the salad to cool.
- Assemble the Dish: Serve each salmon fillet on a bed of fluffy black rice.
- Add the Salad: Top the salmon with a generous serving of the creamy cucumber salad for a refreshing contrast.
- Serve Immediately: Enjoy your nutritious and delicious Grilled Salmon with Black Rice and Creamy Cucumber Salad while fresh.
Notes
- Black rice can be substituted with other whole grains like brown rice or quinoa if desired.
- Fresh dill enhances the cucumber salad flavor more than dried but use whichever is available.
- Make sure the grill is properly preheated to prevent the salmon from sticking.
- Salmon can also be cooked in a grill pan or skillet if an outdoor grill is not available.
- The cucumber salad can be made a few hours ahead and refrigerated to deepen the flavors.
- Adjust seasoning in the cucumber salad to taste, especially salt and lemon juice balance.
