chopped kale caesar

with salmon

5 from 2 votes

Total Time: 30

Servings:

Cook 4 cups wild rice according to package directions.
Season salmon with a big pinch of salt and cracked black pepper.
Heat a large skillet over medium-high heat and place salmon filets skin-side-down.
Cover and cook without turning for 5 minutes, or until the skin browns. Flip and cook an additional 2 minutes, depending on the thickness, until the salmon is cooked through. Transfer to plate and squeeze ½ lemon over cooked salmon; set aside.
Chop, slice and dice 4 cups of kale, 4 cups of romaine, and ¾ cup grated Parmesan.
Just before serving, dress with Caesar dressing and top with croutons.
For serving: Transfer dressed salad to individual bowls and top with cooked wild rice, and seared salmon.
For the dressing: Combine ⅓ cup mayonnaise, 2 teaspoons mustard, 2 garlic cloves, 2 tablespoons lemon juice, 2 tablespoons white wine vinegar, 2 teaspoons Worcestershire sauce, ½ teaspoon kosher salt, ¼ teaspoon cracked black pepper, ½ cup oil, and ½ cup grated Parmesan in a small bowl or mason jar. Whisk or shake until well combined. Taste and adjust seasoning with additional salt and pepper. Store in an airtight container or mason jar in the refrigerator for up to a week.

Protein: Swap salmon for grilled chicken.
Vegetarian: Remove the salmon from the recipe and add chickpeas. Swap Worcestershire sauce for coconut aminos.
Gluten-Free: Use a gluten free Worcestershire sauce.
Vegan/Dairy-Free: Remove Parmesan cheese from the recipe and use a vegan based mayonnaise.

Chop the kale and romaine store in an airtight container for up to 5 days in the refrigerator.
Cook/sear the salmon and store in an airtight container for up to 3 days in the refrigerator.
Cook the rice in advance and store in an airtight container for up to 5 days in the refrigerator.
Make dressing in advance and store in sealed mason jar in fridge for up to 5 days.