These Salmon Caesar Rice Bowls are half Caesar salad, half rice bowl! They're made with a base of kale and romaine, and they're topped with a super light Caesar vinaigrette. The rice and smoky spice rubbed salmon make it a complete meal!
Bring water a boil in a medium saucepan. Season with a healthy pinch of salt. Once boiling, add the rice, stir and cover. Reduce heat to medium-low and let cook for 20 minutes. Turn off the heat and let sit for 10 minutes before removing the lid.
Make the dressing. Combine the garlic, Greek yogurt, horseradish, Worcestershire, Parmesan cheese, lemon juice, olive oil, salt, and pepper in a food processor. Blend until smooth.
Add kale to a large bowl and drizzle with 1/3 of the dressing. Massage the leaves between your fingers to soften the kale and infuse the flavor in the leaves. Add the romaine and toss to combine.
In a small bowl, combine the paprika, smoked paprika, chili powder, garlic powder, salt, and pepper. Rub salmon filet on all sides with the spice mixture, pressing to adhere. Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the salmon and sear 4-5 minutes per side, depending on how thick your filet is, until cooked through.
To serve, place kale and romaine in bowls, top with a scoop of rice, the salmon, a drizzle of caesar dressing, and a sprinkle of parmesan cheese and chopped parsley. Serve!
*Nutrition is calculated with half of the rice and all of the dressing (you will likely have leftovers, as it makes a lot of rice.)