Grilled Salmon with Black Rice and Creamy Cucumber Salad

If you’re looking for a dinner that feels fancy but is still easy enough to make on a weeknight, Grilled Salmon with Black Rice and Creamy Cucumber Salad is the answer! Tender, smoky salmon paired with nutty black rice and a refreshing, creamy cucumber salad—it’s the perfect combination of flavors and textures. This dish is vibrant, healthy, and bursting with flavor. Whether you’re cooking for a special occasion or simply treating yourself to something delicious, this meal will never disappoint.

Ready to dive into something amazing? Let’s get grilling!

Why You’ll Love Grilled Salmon with Black Rice and Creamy Cucumber Salad

Flavor-Packed

The salmon is grilled to perfection with a slightly smoky, charred flavor that pairs beautifully with the earthy black rice and the cool, creamy cucumber salad. It’s a refreshing meal that feels both indulgent and healthy.

Healthy and Nutritious

Packed with omega-3s from the salmon, fiber from the black rice, and fresh vegetables, this dish is as nourishing as it is delicious. It’s a meal you can feel good about eating.

Quick and Simple

Even though it sounds impressive, this dish is surprisingly easy to prepare. The salmon cooks quickly, the rice is simple to make, and the cucumber salad comes together in just minutes.

Perfectly Balanced

You’ve got lean protein from the salmon, hearty grains from the black rice, and a cooling, creamy side salad that adds a touch of freshness. It’s a perfectly balanced plate that will leave you feeling satisfied but not heavy.

Ingredients

Here’s everything you’ll need to make this satisfying dish:

For the Grilled Salmon:

• Salmon fillets: Fresh, skin-on salmon fillets are perfect for grilling, but skinless works too if that’s your preference.
• Olive oil: To brush on the salmon before grilling and give it a beautiful sear.
• Garlic: Minced, to infuse the salmon with savory goodness.
• Lemon juice: A splash of fresh lemon juice brightens up the flavors.
• Dried thyme: For a touch of earthy herbiness.
• Salt and pepper: To season and enhance the natural flavors of the salmon.

For the Black Rice:

• Black rice: This nutritious rice is the star here! It’s nutty and slightly chewy, making it a great base for the grilled salmon.
• Water or broth: For cooking the rice and giving it extra flavor.
• Salt: To season the rice as it cooks.

For the Creamy Cucumber Salad:

• Cucumber: Sliced thin, for that crisp, fresh crunch.
• Greek yogurt: A creamy base for the dressing that adds a tangy flavor.
• Lemon juice: Brightens up the salad and adds a zesty kick.
• Fresh dill: For that classic cucumber salad flavor.
• Garlic: Minced, to give the dressing a savory depth.
• Salt and pepper: To taste.

(Note: The full ingredient list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s break this down step-by-step:

Prepare the Salmon:

1. Season the Salmon: Rub the salmon fillets with olive oil, minced garlic, lemon juice, dried thyme, salt, and pepper.
2. Preheat the Grill: Heat your grill or grill pan to medium-high heat.
3. Grill the Salmon: Place the salmon on the grill, skin-side down (if using skin-on fillets). Grill for 4-6 minutes per side, or until the salmon is cooked through and easily flakes with a fork. Cooking time will vary based on the thickness of your fillets.

Cook the Black Rice:

4. Cook the Rice: While the salmon is grilling, rinse the black rice under cold water. In a medium saucepan, combine the black rice and water (or broth) along with a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the rice is tender and the liquid has been absorbed. Fluff with a fork when done.

Make the Creamy Cucumber Salad:

5. Prepare the Salad: In a bowl, combine the thinly sliced cucumber, Greek yogurt, lemon juice, minced garlic, and fresh dill. Season with salt and pepper to taste. Stir to combine until the salad is smooth and creamy. Chill for 10-15 minutes before serving.

Assemble the Dish:

6. Serve: On each plate, serve a generous portion of black rice. Top with a grilled salmon fillet and a side of creamy cucumber salad. Garnish with fresh dill or lemon slices if desired.

Nutrition Facts

Servings: 4
Calories per serving: Approximately 400-450 calories (depending on portion size and specific ingredients used)

Preparation Time

Prep Time: 10 minutes
Cook Time: 30-35 minutes (for rice and salmon)
Total Time: 40-45 minutes

How to Serve Grilled Salmon with Black Rice and Creamy Cucumber Salad

This dish is hearty and filling on its own, but here are a few ways to enhance it:

• Side Veggies: Roasted or sautéed vegetables like asparagus, zucchini, or bell peppers would make a great addition.
• Crusty Bread: Serve with a slice of warm, crusty bread to soak up any of the delicious dressing from the cucumber salad.
• Lemon Wedges: A few lemon wedges on the side allow everyone to add an extra burst of citrusy freshness to the salmon.

Additional Tips

• Grill Alternative: If you don’t have a grill, you can cook the salmon in a skillet over medium heat or bake it at 400°F (200°C) for 12-15 minutes.
• Rice Alternatives: If you don’t have black rice, brown rice or quinoa would also work wonderfully.
• Make Ahead: You can cook the black rice and prepare the cucumber salad ahead of time to save time on a busy night. Just store them separately in the fridge until you’re ready to assemble.
• For Extra Flavor: If you want to add more flavor to your rice, consider cooking it in chicken or vegetable broth instead of water.

FAQ Section

Q1: Can I use skinless salmon fillets?

A1: Yes! Skinless salmon works great, just be sure to handle it carefully when flipping on the grill to prevent it from falling apart.

Q2: Can I make the cucumber salad ahead of time?

A2: Yes! The cucumber salad actually gets even better after it sits in the fridge for a little while, as the flavors meld together.

Q3: Can I substitute Greek yogurt with something else?

A3: If you prefer a lighter option, you can substitute Greek yogurt with sour cream, or for a dairy-free version, try using coconut yogurt.

Q4: How can I make this dish spicier?

A4: Add a pinch of red pepper flakes or a drizzle of sriracha to the cucumber salad or sprinkle it on the salmon before grilling for a kick of heat.

Q5: Can I use other types of rice?

A5: Absolutely! While black rice gives this dish a unique flavor and color, you can substitute with brown rice, jasmine rice, or quinoa.

Q6: Can I grill vegetables with the salmon?

A6: Yes! Grilling vegetables like zucchini, bell peppers, or asparagus alongside the salmon would be a great way to round out the meal.

Q7: How can I store leftovers?

A7: Store leftover salmon, rice, and cucumber salad separately in airtight containers in the fridge for up to 2 days. Reheat the salmon gently in the microwave or on the stove.

Q8: Can I use frozen salmon?

A8: Yes, you can use frozen salmon, but be sure to thaw it completely before grilling to ensure even cooking.

Q9: Can I make this dish low-carb?

A9: Yes! You can swap out the black rice for cauliflower rice to make the dish lower in carbs.

Q10: Can I make this dish without a grill?

A10: Definitely! You can cook the salmon in a skillet or bake it in the oven at 400°F (200°C) for 12-15 minutes.

Conclusion

Grilled Salmon with Black Rice and Creamy Cucumber Salad is a perfect balance of flavors and textures. The smoky grilled salmon, nutty black rice, and refreshing cucumber salad come together to create a dish that’s both satisfying and light. It’s a quick, healthy, and delicious meal that’s sure to impress anyone at your dinner table. Ready to get grilling? This recipe is a winner!

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