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
Scale
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
