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Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 42 reviews
  • Author: Kimberly
  • 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

  1. Prepare the Black Rice: Rinse the black rice under cold water to remove excess starch and impurities.
  2. Boil the Liquid: In a medium pot, bring 2 cups of water or vegetable broth to a boil.
  3. 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.
  4. 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.
  5. Preheat the Grill: Heat your grill to medium-high to ensure a perfect sear on the salmon.
  6. 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.
  7. 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).
  8. Rest the Salmon: Remove from the grill and set aside to rest briefly.
  9. 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.
  10. Combine Salad Ingredients: Add the thinly sliced cucumber to the dressing and toss gently to coat evenly.
  11. Chill the Salad: Refrigerate the creamy cucumber salad for about 10 minutes to allow the flavors to meld and the salad to cool.
  12. Assemble the Dish: Serve each salmon fillet on a bed of fluffy black rice.
  13. Add the Salad: Top the salmon with a generous serving of the creamy cucumber salad for a refreshing contrast.
  14. 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.

Find it online: https://slsrecipes.com/grilled-salmon-with-black-rice-and-creamy-cucumber-salad-recipe-2/