Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe
If you’re searching for a show-stopping meal that’s as delicious as it is nutritious, look no further than Grilled Salmon with Black Rice and Creamy Cucumber Salad. This dish combines flaky, charred salmon fillets with the nutty intrigue of black rice, all brightened by a cool, tangy cucumber salad. The flavors dance together—smoky, zesty, and refreshing—making this recipe a go-to for both special occasions and easy weeknight dinners. Plus, it’s a feast for the eyes, with its vibrant colors and beautiful presentation.
Ingredients You’ll Need
The ingredients for Grilled Salmon with Black Rice and Creamy Cucumber Salad are straightforward but thoughtfully chosen. Each one plays an important role: from the meaty salmon and dramatic black rice to the creamy, herby cucumber salad, every component is essential to achieving that perfect bite.
- Salmon Fillets: Choose fresh, high-quality salmon for the best flavor and texture—about 6 oz per fillet.
- Olive Oil: Adds richness and helps the salmon get a lovely, golden crust on the grill.
- Lemon Zest: Provides a bright, citrusy aroma that lifts the entire dish.
- Lemon Juice: Gives the marinade a tangy kick and keeps the salmon tasting fresh.
- Salt: Enhances every flavor, from fish to salad to rice.
- Black Pepper: Adds a subtle, spicy warmth to both the salmon and the salad.
- Black Rice (Forbidden Rice): Offers a beautiful color and a slightly nutty, chewy texture that pairs perfectly with salmon.
- Water or Broth: Cooking the rice in broth adds extra depth, but water works just fine too.
- Cucumber: Crisp and refreshing, it’s the star of the creamy salad.
- Greek Yogurt: Makes the salad lusciously creamy while keeping it light and healthy.
- Fresh Dill: Brings a burst of herbal freshness to the cucumber salad.
- White Wine Vinegar or Lemon Juice: Adds tang to the salad and balances the creaminess.
- Garlic: Just a touch, for a little bite and aroma in the salad.
- Salt: A pinch for the salad, making the flavors pop.
- Black Pepper: Just a sprinkle to finish the salad with a hint of spice.
How to Make Grilled Salmon with Black Rice and Creamy Cucumber Salad
Step 1: Cook the Black Rice
Begin by rinsing your black rice under cold running water—this helps remove excess starch and prevents stickiness. In a medium saucepan, bring 2 cups of water or broth to a boil. Add the rice, reduce the heat to low, cover, and let it simmer for 30 to 35 minutes until the grains are tender and all the liquid is absorbed. Take it off the heat and let it sit, still covered, for 5 minutes. Then, fluff it gently with a fork to separate the grains and reveal that gorgeous deep color.
Step 2: Marinate the Salmon
While the rice cooks, whip up a quick marinade by whisking together the olive oil, lemon zest, lemon juice, salt, and pepper in a small bowl. Lay out your salmon fillets and brush both sides generously with this zippy marinade. The lemon and olive oil create a delicious crust on the grill while infusing the fish with flavor.
Step 3: Grill the Salmon
Preheat your grill or grill pan over medium-high heat and brush the grates lightly with oil to prevent sticking. Place the marinated salmon fillets skin-side down and grill for 4 to 5 minutes per side, or until the salmon is just cooked through and lightly charred. You’re looking for those beautiful grill marks and a moist, flaky center.
Step 4: Make the Creamy Cucumber Salad
While the salmon grills, prepare the salad. In a bowl, combine Greek yogurt, fresh dill, vinegar or lemon juice, minced garlic, salt, and pepper. Stir until smooth and creamy, then fold in the thinly sliced cucumber so every piece is well coated. This salad is cool, tangy, and the perfect counterpoint to the warm, smoky salmon.
Step 5: Assemble and Serve
To plate, spoon a generous bed of black rice onto each plate, top with a grilled salmon fillet, and add a hearty scoop of the creamy cucumber salad on the side. The result is a restaurant-worthy Grilled Salmon with Black Rice and Creamy Cucumber Salad that’s bursting with color, flavor, and texture.
How to Serve Grilled Salmon with Black Rice and Creamy Cucumber Salad
Garnishes
Add a sprinkle of extra chopped dill or a twist of lemon over the salmon just before serving. A drizzle of good olive oil or a scattering of microgreens will also elevate the presentation, making this meal feel truly special.
Side Dishes
Grilled Salmon with Black Rice and Creamy Cucumber Salad shines on its own, but you can pair it with lightly steamed asparagus, roasted vegetables, or a simple arugula salad. For a heartier meal, warm pita or a crusty baguette is always a welcome addition.
Creative Ways to Present
Try serving this dish in shallow bowls for a modern, composed look or arrange everything family-style on a platter for easy sharing. For a fun twist, layer the rice, salmon, and salad in jars for a portable picnic or lunchbox treat—everyone loves a layered salad moment!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salmon, black rice, and creamy cucumber salad in separate airtight containers in the refrigerator. They’ll keep well for up to two days, and storing them separately helps maintain their distinct textures and flavors.
Freezing
While the salmon and black rice freeze beautifully for up to one month, the cucumber salad isn’t ideal for freezing since the cucumbers can become watery. Just freeze the cooked salmon and rice, then make a fresh salad when you’re ready to enjoy the dish again.
Reheating
Reheat the salmon and rice gently in the microwave or a covered skillet over low heat to preserve moisture. Add a splash of water or broth to the rice if it seems dry. Serve with freshly made creamy cucumber salad for the best flavor and crunch.
FAQs
Can I use a different type Main Course
Absolutely! While black rice adds a lovely color and nutty flavor, you can substitute wild rice or brown rice if that’s what you have on hand. Just adjust the cooking time as needed.
How far in advance can I make the creamy cucumber salad?
You can prepare the cucumber salad up to a day ahead. In fact, letting it chill in the fridge helps the flavors meld even more. Just give it a quick stir before serving.
What’s the best way to tell when the salmon is done grilling?
The salmon is ready when it flakes easily with a fork and is opaque all the way through. Aim for an internal temperature of 145°F for perfectly cooked fish that stays moist and tender.
Can I make Grilled Salmon with Black Rice and Creamy Cucumber Salad without a grill?
Definitely! If you don’t have a grill, simply use a grill pan or even a regular skillet on your stovetop. You’ll still get delicious results with a nice sear.
Is this recipe suitable for meal prep?
Yes! Prepare the rice and salmon ahead, and store portions separately. Just make the cucumber salad fresh or shortly before eating for the best texture. It’s a fantastic meal prep option for busy weeks.
Final Thoughts
If you’re ready to treat yourself to something truly special, give Grilled Salmon with Black Rice and Creamy Cucumber Salad a spot at your dinner table. It’s a dish that feels like a celebration every single time, easy enough for weeknights yet elegant enough to impress. I can’t wait for you to try it and make it your new favorite!
Print
Grilled Salmon with Black Rice and Creamy Cucumber Salad Recipe
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A vibrant and healthy meal featuring perfectly grilled salmon served atop nutty black rice, complemented by a creamy, refreshing cucumber yogurt salad infused with fresh dill and garlic. This Mediterranean-inspired dish balances protein, fiber, and fresh flavors for a wholesome and satisfying dinner.
Ingredients
For the Salmon
- 4 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Black Rice
- 1 cup black rice (forbidden rice)
- 2 cups water or broth
For the Creamy Cucumber Salad
- 1 large cucumber, thinly sliced
- ½ cup plain Greek yogurt
- 1 tablespoon chopped fresh dill
- 1 teaspoon white wine vinegar or lemon juice
- 1 small garlic clove, minced
- ¼ teaspoon salt
- Pinch of black pepper
Instructions
- Cook the Black Rice: Rinse the black rice thoroughly under cold running water. Bring 2 cups of water or broth to a boil in a medium saucepan. Add the rinsed rice, reduce the heat to low, cover with a lid, and simmer gently for 30 to 35 minutes until the rice is tender and the liquid is fully absorbed. Remove from heat and let it stand, covered, for 5 minutes, then fluff with a fork to separate the grains.
- Prepare the Salmon Marinade: In a small bowl, whisk together the olive oil, lemon zest, lemon juice, salt, and black pepper until well combined. Brush this marinade generously over all sides of the salmon fillets, ensuring they are well coated for maximum flavor.
- Grill the Salmon: Preheat a grill or grill pan over medium-high heat and lightly oil the grates to prevent sticking. Place the salmon fillets skin-side down and grill for 4 to 5 minutes on each side. The salmon should be cooked through, opaque, and have a slight char for that smoky grilled flavor.
- Make the Creamy Cucumber Salad: In a mixing bowl, combine the plain Greek yogurt, chopped fresh dill, white wine vinegar or lemon juice, minced garlic, salt, and black pepper. Stir until smooth. Add the thinly sliced cucumber and toss gently to coat each slice evenly with the creamy dressing.
- Assemble and Serve: Plate a generous bed of fluffy black rice, top each serving with a grilled salmon fillet, and add a scoop of the creamy cucumber salad on the side. Enjoy this refreshing and balanced meal immediately for best flavor and texture.
Notes
- The cucumber salad can be prepared ahead and chilled to enhance its flavors.
- Black rice can be substituted with wild rice or brown rice as preferred.
- Grilling times may vary depending on thickness of salmon; adjust accordingly to avoid overcooking.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt alternative.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 plate
- Calories: 490
- Sugar: 2g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 75mg
