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Location: Quality Food Center - Bellevue East (1510 145th Pl SE)

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Persian-Inspired Coho Bowls with Golden Beets

Golden roasted beets, lemon-mint cucumber and turmeric basmati rice make a colorful, dinner-party-worthy bowl around quickly seared coho salmon.

  • Total time: 50 min
  • Servings: 2 servings
  • Estimated total cost: $22
  • Calories per serving: 625 cal
  • Oven
  • Stovetop

Ingredients

  • Wild-caught coho salmon fillet
    12 ounces $18.99
  • Golden beets
    12 ounces $2.69
  • Basmati rice
    1/2 cup dry $3.99
  • Cucumber
    1 $0.99
  • Fresh mint
    1/4 cup loosely packed leaves $1.49
  • Lemon
    1 $2.00
  • Garlic
    1 clove $1.29
  • Olive oil
    2 tablespoons
  • Ground cumin
    1 teaspoon
  • Ground turmeric
    1/4 teaspoon
  • Diamond Crystal Salt flakes
    2 1/4 teaspoons
  • A to Z Wineworks Pinot Gris Oregon White Wine
    1 bottle (750 ml) $16.99

Instructions

  1. Heat the oven to 425°F. Peel 12 ounces golden beets and cut into 1/2-inch wedges. Toss with 1 tablespoon olive oil, 1 teaspoon ground cumin and 1 teaspoon Diamond Crystal Salt flakes; spread on a baking sheet.

  2. Dice 1 cucumber, chop 1/4 cup loosely packed mint leaves and finely grate 1 garlic clove. Zest and juice 1 lemon, keeping the zest and juice separate.

  3. Roast the beets for 25–30 minutes, turning once, until tender and browned at the edges.

  4. While the beets roast, rinse 1/2 cup dry basmati rice. Bring it to a boil in a covered saucepan with 3/4 cup water, 1/4 teaspoon ground turmeric and 1/4 teaspoon Diamond Crystal Salt flakes. Reduce to low, cook for 15 minutes, then turn off the heat and let stand, covered, for 5 minutes. Fluff with the lemon zest.

  5. Toss the prepared cucumber, mint and garlic with 1 tablespoon of the lemon juice to make a cucumber salad.

  6. Pat 12 ounces coho salmon dry and season with 1 teaspoon Diamond Crystal Salt flakes. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the salmon skin-side down for about 5 minutes, then turn and cook for 2–3 minutes more, until the center reaches 125°F. Rest for 3 minutes.

  7. Toss the roasted beets with 1 tablespoon of the lemon juice. Spoon the rice into two shallow bowls, then arrange the beets and cucumber salad alongside it and set the salmon on top.

Want more detail? See the temperature guide.

Drink pairing: A dry Pinot Gris complements the salmon and bright lemon without overpowering the beets.

Wine picks:

  • A to Z Wineworks Pinot Gris Oregon White Wine $16.99 1 bottle (750 ml)
  • Erath Pinot Gris Oregon White Wine $9.97 1 bottle (750 ml)

Why it works: A crisp, dry Pinot Gris with citrus and gentle pear notes suits the seared coho, lemon-mint cucumber, and turmeric rice, while its clean acidity refreshes against the earthy cumin-roasted beets. These two offer a step up in texture and complexity for a dinner-party bowl.

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You asked

Another person is sharing beats cucumber and rice. So got two cucumbers and 20 ounces of beets. What else do I readjust

Careme

Since a third person is sharing the beets, cucumber, and rice, but not necessarily the salmon, I’d adjust those parts like this:

  • Roast all 20 oz of red beets with about 1½ tbsp olive oil and 1½ tsp cumin. Spread them out well; use two pans if needed. Start checking at 25 minutes.
  • Use both cucumbers for the salad. Increase the mint to about ⅓ cup and the garlic to 1–2 cloves.
  • Increase the dry rice to ¾ cup, with 1⅛ cups water and about ⅜ tsp turmeric.
  • Have a second lemon handy so you can add juice to the larger portions to taste.

Keep the 12 oz salmon if only the original two people are eating it. If all three want salmon, increase it to about 18 oz. Season the larger portions with Diamond Crystal Salt flakes to taste rather than scaling the salt exactly.

You asked

Bought red beats instead of golden how should I adjust

Careme

Red beets work just as well. Use the same amount, cut them into ½-inch wedges, and roast at 425°F for 25–30 minutes, until tender. They’ll taste a little earthier and may stain the rice, so keep them separate until you assemble the bowls. Toss them with the lemon juice as planned.

Recipe score: 8/10

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