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Location: Quality Food Center - Factoria (3550 Factoria Blvd SE)

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Seared Coho with Warm Apple-Beet Kale Salad

Pan-seared coho crowns a warm kale salad with tender beets, crisp Honeycrisp apple, and maple-cider dressing for a colorful Pacific Northwest–inspired autumn birthday dinner.

  • Total time: 45 min
  • Servings: 2 servings
  • Estimated total cost: $23
  • Calories per serving: 575 cal
  • Stovetop

Ingredients

  • Fresh Coho Salmon Fillet
    14 oz, cut into 2 portions $18.99
  • Organic Lacinato Kale
    1 bunch, yielding about 6 oz after stemming $3.49
  • Loose Red Beets
    8 oz $2.89
  • Large Honeycrisp Apple
    1 medium, about 8 oz $3.49
  • Peeled Garlic
    1 clove $3.69
  • Olive oil
    2 tablespoons
  • Apple cider vinegar
    1 tablespoon
  • Pure maple syrup
    1 tablespoon
  • Dijon mustard
    1 teaspoon
  • Morton kosher salt flakes
    1 1/2 teaspoons
  • Ground black pepper
    1/4 teaspoon
  • Erath Pinot Noir Oregon Red Wine
    750 ml $16.99

Instructions

  1. Pat 14 oz coho salmon dry, remove any pin bones, and cut into 2 portions if needed. Season with 1 teaspoon Morton kosher salt flakes and 1/8 teaspoon ground black pepper. Let stand while you prepare the vegetables.

  2. Peel 8 oz beets and cut into 1/2-inch cubes. Strip the stems from 1 bunch organic lacinato kale, yielding about 6 oz leaves, then thinly slice the leaves. Mince 1 peeled garlic clove.

  3. Whisk together the dressing in a large serving bowl:

    • 1 tablespoon olive oil
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon pure maple syrup
    • 1 teaspoon Dijon mustard
    • 1/8 teaspoon ground black pepper

    Core and thinly slice 1 medium Honeycrisp apple, about 8 oz, then toss it in the dressing.

  4. Place the diced beets in a large lidded skillet with 1/2 cup water and 1/4 teaspoon Morton kosher salt flakes. Bring to a simmer over medium-high heat, cover, and cook for 12–16 minutes, until fork-tender. Add a splash of water if the skillet dries before the beets soften. Transfer the beets to a plate and discard any excess liquid.

  5. Return the skillet to medium heat and add 2 teaspoons olive oil. Add the minced garlic and stir for 20 seconds. Add the sliced kale, 2 tablespoons water, and 1/4 teaspoon Morton kosher salt flakes. Toss for 2–3 minutes, until just tender. Transfer the warm kale to the bowl with the dressed apple and toss; gently fold in the beets.

  6. Wipe the skillet dry and heat the remaining 1 teaspoon olive oil over medium-high heat. Add the seasoned salmon, skin-side down if skin-on, and press gently for the first 20 seconds. Cook for 4–5 minutes, turn carefully, and cook for another 2–4 minutes, until the center reaches 125°F. Transfer to a plate and rest for 3 minutes.

  7. Divide the warm salad between two dinner plates, arranging some apple slices on top for contrast. Set one salmon portion over each salad and spoon any dressing from the bowl around the fish. Serve immediately.

Want more detail? See the temperature guide.

Drink pairing: Pinot Noir complements the salmon’s richness, earthy beets, and lightly sweet maple-cider dressing.

Wine picks:

  • Erath Pinot Noir Oregon Red Wine $16.99 750 ml
  • Argyle Grower Series Pinot Noir Oregon Red Wine $26.99 750 ml

Why it works: Oregon Pinot Noir is a natural match for the coho and echoes the Pacific Northwest setting. Its bright red fruit and earthy character complement the beets and kale, while moderate body and acidity balance the maple-cider dressing without overwhelming the fish.

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You asked

chardonnay or Sauvignon Blanc or pinot noir?

Careme

Pinot Noir would be my pick—especially a lighter-bodied Oregon bottle. It suits the rich king salmon and earthy beets without overpowering the apple.

Chardonnay is a close second; choose lightly oaked for richness without too much buttery weight. Sauvignon Blanc works if you prefer a crisp, zesty contrast, though keep the maple sweetness restrained.

You asked

how much time for the king salmon to cook

Careme

For king salmon about 1 inch thick, allow 8–12 minutes total in the skillet:

  • Sear skin-side down over medium-high heat for 5–7 minutes.
  • Flip, reduce heat to medium, and cook another 3–5 minutes.

Start checking early; thinner pieces cook faster. For a thick piece around 1½ inches, allow 12–15 minutes total, lowering the heat to prevent burning.

Use a thermometer rather than timing alone: the thickest part should reach 145°F for food safety.

You asked

I ended up buying king salmon. Too fancy?

Careme

Not too fancy—king salmon is a lovely birthday upgrade. Its rich, buttery texture works beautifully with the earthy beets and crisp apple.

Use the same amount and preparation, with two small adjustments:

  • Start with half the maple syrup in the dressing, then taste; a slightly sharper dressing balances king salmon’s richness.
  • Watch thickness rather than the clock. King salmon may need a few extra minutes; lower the heat if it browns too quickly. Cook the thickest part to 145°F for food safety.

Keep the fish in whole portions on top so it’s the star of the plate.

You asked

Would it change anything if I got steelhead instead of coho?

Careme

Steelhead works beautifully here—its slightly richer flavor pairs well with the maple-cider dressing, apples, and beets.

  • Substitute the same 14 oz, divided into two portions. Keep the salad and dressing unchanged.
  • Follow the same searing method, adjusting for thickness rather than species. A thicker piece may need a few extra minutes; reduce the heat if the outside browns too quickly.
  • One correction to the original recipe: 125°F is below the USDA-recommended temperature. For food safety, cook the thickest part to 145°F.

The listed steelhead is also less expensive than the coho: $12.99 versus $18.99 per pound at the provided sale prices.

Recipe score: 9/10

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