Roulade of Salmon and Zander on Spinach Salad

Mix walnut oil, balsamic vinegar, 2 tbsp. shallots, salt, water and pepper to make a salad dressing.

Rinse and drain the spinach. Cut fish fillets in half, season with salt and pepper. Place one piece of salmon and one piece of pike perch on top of each other and wrap tightly in aluminum foil. Cook in water bath for 10 minutes.

Squeeze limes, mix with olive oil, season with salt and pepper.

Dress spinach with salad dressing and arrange on plates. Garnish with halved tomatoes and roasted pine nuts.

Wrap the fish rolls from the foil and cut in half lengthwise, arrange on the spinach and top with lime sauce.

Tip: Did you know that one bowl of spinach provides almost all your manganese and fiber needs?

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