Shawarma-Spiced Cod & Arugula Salad with Roasted Potatoes & Kohlrabi

Shawarma-Spiced Cod & Arugula Salad

with Roasted Potatoes & Kohlrabi

30 MIN
-$0.05/serving 2 Servings
Wellness at Blue Apron
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  • with Cod
    includes two 5-oz Sustainably Sourced, Wild Caught Cod Fillets View recipe
    Wellness
  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
  • with Salmon

    From the Test Kitchen

    We're calling on the bold, warming spices of shawarma (a favorite Middle Eastern street-food cooking method) by seasoning our cod fillets with a traditional blend of coriander, cumin, turmeric, and more. It's perfectly accompanied by a savory-sweet mix of oregano-roasted potatoes and kohlrabi, currants, and fresh arugula—plus a creamy layer of lemon tahini served underneath.
    18 green SmartPoints® per serving
    12 blue SmartPoints® per serving
    9 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious
    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download
    fresh
    ingredients
    Shawarma-Spiced Cod & Arugula Salad with Roasted Potatoes & Kohlrabi
    Title
    • 2 Skin-On Salmon Fillets
    • ¾ lb Potatoes
    • 2 oz Arugula
    • 1 Kohlrabi
    • 1 Lemon
    • 2 Tbsps Dried Currants
    • 2 Tbsps Tahini
    • 2 Tbsps Roasted Pistachios
    • ½ oz Sweety Drop Peppers
    • 1 tsp Whole Dried Oregano
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then cut crosswise into 1/2-inch pieces. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Quarter and deseed the lemon. In a bowl, combine the tahini, the juice of 2 lemon wedges, and 1 tablespoon of water. Season with salt and pepper. Roughly chop the pistachios.

    Roast the potatoes & kohlrabi
    2 Roast the potatoes & kohlrabi

    Place the potato rounds and kohlrabi pieces on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the fish
    3 Cook the fish

    Once the vegetables have roasted about 10 minutes, pat the fish dry with paper towels. Season only on the skinless side with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is lightly browned and crispy. Flip and cook 1 to 2 minutes, or until browned and cooked through.* Turn off the heat. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Make the salad & serve your dish
    4 Make the salad & serve your dish

    Just before serving, in a large bowl, combine the arugula, roasted potatoes and kohlrabi, rehydrated currants (draining before adding), and the juice of the remaining lemon wedges. Drizzle with olive oil and season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired. Divide the lemon tahini between two dishes and spread into an even layer. Top with the salad and cooked fish. Garnish with the peppers and chopped pistachios. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Cut off the top and bottom of the kohlrabi to create a flat surface; using a knife, cut down along the curve of the kohlrabi to remove the green skin. Halve lengthwise; if present, remove the core, then cut crosswise into 1/2-inch pieces. Place the currants in a bowl; cover with hot water. Set aside to rehydrate at least 10 minutes. Quarter and deseed the lemon. In a bowl, combine the tahini, the juice of 2 lemon wedges, and 1 tablespoon of water. Season with salt and pepper. Roughly chop the pistachios.

    2 Roast the potatoes & kohlrabi

    Place the potato rounds and kohlrabi pieces on a sheet pan. Drizzle with olive oil; season with salt, pepper, and the oregano. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes & kohlrabi
    Cook the fish
    3 Cook the fish

    Once the vegetables have roasted about 10 minutes, pat the fish dry with paper towels. Season only on the skinless side with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is lightly browned and crispy. Flip and cook 1 to 2 minutes, or until browned and cooked through.* Turn off the heat. 

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    4 Make the salad & serve your dish

    Just before serving, in a large bowl, combine the arugula, roasted potatoes and kohlrabi, rehydrated currants (draining before adding), and the juice of the remaining lemon wedges. Drizzle with olive oil and season with salt and pepper; toss to combine. Taste, then season with salt and pepper if desired. Divide the lemon tahini between two dishes and spread into an even layer. Top with the salad and cooked fish. Garnish with the peppers and chopped pistachios. Enjoy!

    Make the salad & serve your dish
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