Persian-Inspired Coho Bowls with Red Beets
Roasted red beets, lemon-mint cucumber and golden turmeric rice make a colorful Persian-inspired supper, with salmon for two and enough sides to share with a third person.
This recipe may need another look before cooking.
It scored 7/10, below our 8/10 retry mark.
- Total time: 55 min
- Servings: 3 servings
- Estimated total cost: $27
- Calories per serving: 540 cal
- Oven
- Stovetop
Ingredients
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Wild-caught coho salmon fillet12 ounces
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Red beets20 ounces
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Basmati rice3/4 cup dry
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Cucumbers2
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Fresh mint1/3 cup loosely packed leaves
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Lemons2
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Garlic1 clove
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Olive oil2 1/2 tablespoons
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Ground cumin1 1/2 teaspoons
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Ground turmeric3/8 teaspoon
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Diamond Crystal Salt flakes2 3/4 teaspoons
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Acrobat Pinot Gris Oregon White Wine1 bottle $9.97
Instructions
Swipe a step aside or click its number when it’s done.
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Heat the oven to 425°F. Toss together and spread in a single layer across two baking sheets:
- 20 ounces red beets, peeled and cut into 1/2-inch wedges
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons ground cumin
- 1 teaspoon Diamond Crystal Salt flakes
Keep the beets uncrowded so they roast rather than steam.
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Dice 2 cucumbers, chop 1/3 cup loosely packed mint leaves and finely grate 1 garlic clove. Zest 1 of the 2 lemons, then juice both lemons to yield about 4 tablespoons; keep the zest and juice separate.
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Roast the beets for 25–35 minutes, turning once, until tender and browned at the edges.
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While the beets roast, combine in a saucepan:
- 3/4 cup dry basmati rice, rinsed
- 1 1/8 cups water
- 3/8 teaspoon ground turmeric
- 1/4 teaspoon Diamond Crystal Salt flakes
Bring to a boil, cover, reduce the heat to low and cook for 15 minutes. Turn off the heat and let stand, covered, for 5 minutes; fluff with the prepared lemon zest.
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Toss the prepared cucumbers, mint and garlic with 2 tablespoons lemon juice and 1/2 teaspoon Diamond Crystal Salt flakes to make the cucumber salad.
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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.
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Toss the roasted beets with the remaining 2 tablespoons lemon juice. Divide the rice, beets and cucumber salad among three bowls. Add salmon to two bowls; serve the third as a vegetable-and-rice bowl.
Want more detail? See the temperature guide.
Drink pairing: A dry Pinot Gris suits the salmon, earthy beets and bright lemon.
Wine picks:
- Acrobat Pinot Gris Oregon White Wine $9.97 1 bottle
- A to Z Wineworks Pinot Gris Oregon White Wine $16.99 1 bottle
Why it works: The dish’s lemon, mint, cucumber, cumin-roasted beets, turmeric rice, and seared coho call for a dry, aromatic Pinot Gris with bright acidity and enough texture for the salmon. Acrobat offers particularly good lift and freshness, while A to Z brings a more polished, mineral-driven pairing for the earthy beets and warm spices.