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In the realm of healthy eating, few meals strike the perfect balance between nutrition and flavor quite like Grilled Salmon with Black Rice and Creamy Cucumber Salad. This dish not only tantalizes the taste buds but also packs a punch of essential nutrients, making it an ideal choice for a wholesome dinner. With the rich, savory taste of salmon, the nutty flavor of black rice, and the crisp freshness of a creamy cucumber salad, this recipe caters to all palates. Whether you’re a seasoned chef or a novice in the kitchen, this recipe will guide you through the process of creating a delightful meal that is as visually appealing as it is delicious.

Grilled Salmon with Black Rice and Creamy Cucumber Salad

Elevate your dinner game with this delicious Grilled Salmon with Black Rice and Creamy Cucumber Salad recipe. Tender salmon fillets are marinated with olive oil, lemon, and smoked paprika, then grilled to perfection. Paired with nutty black rice and a refreshing cucumber salad made with Greek yogurt and fresh dill, it's a wholesome and vibrant meal. Perfect for family dinner or impressing guests, this dish is healthy, flavorful, and easy to make!
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Ingredients
  

For the Grilled Salmon:

4 salmon fillets (6 oz each)

2 tablespoons olive oil

1 tablespoon lemon juice

2 cloves garlic, minced

1 teaspoon smoked paprika

Salt and pepper to taste

For the Black Rice:

1 cup black rice

2 ½ cups vegetable broth or water

1 bay leaf

Salt to taste

For the Creamy Cucumber Salad:

1 large cucumber, thinly sliced

½ cup Greek yogurt

2 tablespoons fresh dill, chopped

1 tablespoon lemon juice

1 teaspoon honey (optional)

Salt and pepper to taste

Instructions
 

Prepare the Black Rice:

    - Rinse the black rice under cold water until the water runs clear.

      - In a medium saucepan, combine the black rice, vegetable broth (or water), bay leaf, and a pinch of salt.

        - Bring to a boil, then reduce the heat to low, cover, and simmer for about 30-35 minutes, until the rice is tender and the liquid has been absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and discard the bay leaf.

          Marinate the Salmon:

            - In a bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, salt, and pepper.

              - Coat the salmon fillets in the marinade and let them sit for at least 15 minutes while preparing the salad.

                Make the Creamy Cucumber Salad:

                  - In a bowl, combine the sliced cucumber, Greek yogurt, chopped dill, lemon juice, honey (if using), and salt and pepper. Mix well and adjust seasoning to taste. Chill in the refrigerator until ready to serve.

                    Grill the Salmon:

                      - Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.

                        - Place the marinated salmon fillets on the grill, skin-side down. Grill for about 5-7 minutes per side, depending on the thickness of the fillets, until the salmon is cooked through and flakes easily with a fork.

                          Assemble the Dish:

                            - Serve each grilled salmon fillet over a bed of black rice, accompanied by a generous portion of creamy cucumber salad on the side. Garnish with extra dill if desired.

                              Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4