I don’t know about you, but the last 2-3 weeks have been a blur for me. There is so much emotion going around right now and it’s been particularly difficult to open social media with the intensity of emotions that are happening. Please don’t misunderstand, I am not here to talk politics on this post. Despite the political climate at the moment, I also have my best friend moving to Portland at the end of the week and another very close friend moving to Denver the week of Thanksgiving, and my 8 1/2 year old lab gave me a bit of a health scare recently. To say that November 2016 has been a time of change is perhaps the biggest understatement I could make.
But, I woke up on Monday excited to start this week fresh. While there are still many emotions to sift through, I needed to get back on a regular schedule, needed to eat healthy, needed to be intentional and thoughtful and positive. While I cannot control everything going on around me, I can control myself and how I react, respond, and behave. So this week, even though it’s only a few days in, is about taking care of me.
We started off Monday with this fantastic Caesar Salmon & Brussel Sprouts Bowl, and I couldn’t be more excited to share it! See, I’ve been making this Caesar salmon for awhile now. Years ago when I bartending (yep, I spent 4 years slingin’ drinks!) one of my regulars casually mentioned how she loved to put Caesar dressing on her salmon, and I thought ‘what a great idea!’
So for year’s I’ve been using this go-to recipe to make Caesar salmon, and I’m excited to share it with you guys as a healthy bowl meal!
I personally use Bolthouse Farms Caesar dressing for a healtheir, yogurt-based dressing option.
Traditionally for the breading you want to crunch up croutons and parmesan cheese, however if you’re being carb conscious you can certainily eliminate the croutons, or if you have breadcrumbs on hand and would like to use that in place of croutons, you that would be an acceptable substitute as well.
The salmon doesn’t need to broil for more than 5 minutes; enough to cook it through so it’s nice and flakey but you don’t burn the croutons on top. The flavoring of the Caesar combined with the crunch from the croutons provides a nice flavor and texture profile.
Sauteed brussel sprouts are one of my personal go-to’s this time of year, and I don’t think they need more than a dash of salt, pepper and garlic powder, but you can always add minced garlic and shallots to the pan to bring a little more flavor but keep the sides healthy.
Much like my Easy Lemon-Dill Shrimp & Broccoli Bowls, these Caesar Salmon bowls are simple, easy and healthy, and will leave you feeling good! Thanksgiving is just around the corner and there will be lots of great food to go around, so this is the perfect time to keep your meals light and healthy!
I hope you enjoy this dish, and I’d love to hear what you think if you try it! You can find me not only here on the blog, but also on Pinterest, Instagram, Twitter, and Facebook, and be sure to subscribe to the blog to stay up-to-date on the latest recipes!
Have you checked out my 2016 Holiday Gift Guide? I have gifts for the host/hostess in your life, stocking stuffer ideas, cookbooks, practical kitchen gadgets and big ticket items; plenty of gift ideas at affordable price points for the foodie, home cook or chef in your life!
Yields 2 bowls
15 minPrep Time
15 minCook Time
30 minTotal Time
- 2 salmon fillets
- 1/4 c. light Caesar dressing
- 1/4 c. shredded Parmesan cheese
- 1/4 c. croutons, crushed into breading
- 1 tsp. salt + 1 tsp. olive oil, divided
- 1 tsp. pepper + 1 tsp. olive oil, divided
- 2 c. brussel sprouts, quartered
- 1 tbsp. olive oil
- 1 tsp. garlic salt
- 1 c. quinoa, cooked
- Preheat the oven broiler.
- While the broiler is heating spray a baking sheet with non-stick spray, and put the fillets on it.
- Season the fillets with 1 tsp. salt and 1 tsp. of pepper, then brush the Caesar dressing on top of the fillets.
- In a small Ziploc bag mix the crushed croutons and Parmesan cheese, then sprinkle on top of the Caesar dressing to create a faux breading. Set the baking sheet aside.
- In a medium skillet heat the olive oil over medium-high heat until the oil is hot and shimmering.
- Add the brussel sprouts, then season with the remaining salt and pepper, and the garlic powder. Saute for 8-10 minute or until the brussel sprouts start to soften.
- When your broiler is heated, put the baking sheet in the oven and broil for 5 minutes, or until the salmon is cooked and flaky.
- Divide half of the quinoa and brussel sprouts between two bowls, then top with a piece of Caesar salmon. Enjoy!