Salmon Rice Caesar Bowl

Ingredients

• 11 cup white jasmine rice (dry)(185g)
• 22 cups water(480g)
• 34 fillets salmon fillets(600g)
• 41 tablespoon olive oil(15g)
• 51 teaspoon smoked paprika(3g)
• 60.5 teaspoon garlic powder(2g)
• 70.5 teaspoon onion powder(2g)
• 80.5 teaspoon salt(3g)
• 90.25 teaspoon black pepper(1g)
• 103 cups romaine lettuce, chopped(90g)
• 111 cup kale, de-stemmed and chopped (optional)(30g)
• 122 tablespoon shaved Parmesan for topping(10g)
• 132 cloves garlic, chopped(6g)
• 143 tablespoon plain Greek yogurt(45g)
• 151 teaspoon prepared horseradish (optional)(5g)
• 162 teaspoon Worcestershire sauce(10g)
• 172 tablespoon freshly grated Parmesan cheese(10g)
• 182 lemons juice of lemons(60g)
• 190.33 cup olive oil(80g)
• 200.5 teaspoon salt(3g)
• 210.25 teaspoon black pepper(1g)

Instructions

1. 1Bring 2 cups water to a boil, add the rice with a pinch of salt, cover, reduce heat, and simmer for 15–20 minutes until tender. Remove from heat, let rest 10 minutes, then fluff with fork.
2. 2In a blender or food processor combine garlic, Greek yogurt, horseradish, Worcestershire sauce, Parmesan, lemon juice, olive oil, salt, and pepper. Blend until smooth.
3. 3In a large bowl, massage kale (if using) with a little dressing to soften it, then add chopped romaine and toss with about one third of the dressing.
4. 4In a small bowl mix smoked paprika, garlic powder, onion powder, salt, and pepper. Rub this spice mix all over the salmon fillets. Heat olive oil in a skillet over medium-high heat and cook salmon for 4–5 minutes per side (depending on thickness) until just cooked through and slightly seared.
5. 5Divide the rice among 4 bowls. Add a layer of the dressed greens next to the rice. Place a salmon fillet (or slices) on top. Drizzle extra Caesar dressing over the salmon and greens. Sprinkle shaved Parmesan on top.