chopped kale caesar

with salmon
5 from 3 votes
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients

FOR THE CAESAR DRESSING

  • cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon kosher salt
  • ½ teaspoon cracked black pepper
  • ½ cup avocado or vegetable oil
  • ½ cup grated Parmesan cheese

FOR THE SALAD

  • 4 salmon fillets
  • ½ lemon, juiced
  • 4 cups finely chopped kale, stems removed
  • 4 cups finely chopped romaine lettuce
  • ¾ cups grated Parmesan cheese,
  • 4 cups wild rice, cooked
  • 2 cups store-bought croutons

Instructions

FOR THE CAESAR DRESSING

  • Combine in a small bowl or mason jar ⅓ cup mayonnaise, 2 teaspoons Dijon, 2 cloves minced garlic, 2 tablespoons lemon juice, 2 tablespoons white wine vinegar, 2 teaspoons Worcestershire sauce, ½ teaspoon salt, ¼ teaspoon pepper, ½ cup oil, and ½ cup grated Parmesan. Whisk or shake until well combined. Taste and adjust seasoning with additional salt and pepper. Set aside.

FOR THE SALAD

  • Season 4 salmon filets with a big pinch salt and pepper.
  • Heat a large skillet over medium-high heat and place salmon 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 filets; set aside.
  • Add to a large serving bowl 4 cups kale, 4 cups romaine, and ¾ cup grated Parmesan.
  • Just before serving, dress with Caesar dressing. Transfer to 4 individual bowls and top with 4 cups cooked rice, 2 cups croutons, and cooked salmon.

SERVING SUGGESTIONS

  • Serve with a slice of good, crusty bread and a cup of soup to complete this meal.

SWAP SUGGESTIONS

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

MAKE AHEAD

  • Chop kale and romaine, cook rice and make dressing. Store separately in airtight containers in the refrigerator for up to 5 days.
  • Sear the salmon; store in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 900kcal | Carbohydrates: 87g | Protein: 46g | Fat: 42g | Saturated Fat: 9g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 760mg | Potassium: 1271mg | Fiber: 9g | Sugar: 4g | Vitamin A: 5653IU | Vitamin C: 40mg | Calcium: 323mg | Iron: 4mg