Salmon Caesar Salad Rice Bowls
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!
Ingredients
For the bowls
- 1 cup white jasmine rice
- 1 3/4 cups water
- 1 bunch kale, de-stemmed and chopped
- 1 head romaine, chopped
- 1 pound salmon filet
- 1 1/2 teaspoons paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 2 tablespoons chopped Italian flat leaf parsley
For the dressing
- 2 cloves garlic, chopped
- 3 tablespoons plain Greek yogurt
- 1 teaspoon prepared horseradish
- 2 teaspoons Worcestershire sauce
- 2 tablespoons freshly grated Parmesan cheese, plus extra for serving
- juice of 2 lemons
- 1/3 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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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.
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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.
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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.
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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.
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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!
Recipe Notes
*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.)