Ingredients: A fresh salmon fillet Fresh diced herbs (eg. Parsley, dill, chervil, chives) A small skewer Cooking oil (Canola) Salt & Pepper to taste 2 tablespoons of diced shallots 1/4 cup of white wine 2 or 3 strips of bacon (chopped) 1/2 cup basmati rice cooked 1/2 cup of wild rice cooked 3/4 cup of shredded cabbage 1 piece of fresh thyme

Methods:

Salmon

1. Cut a strip of salmon, long, thin and squared off at the ends, make sure there is an even thickness throughout the entire length.
2. Sprinkle a pinch of fresh diced herbs on top.
3. Roll the salmon strip into a spiral, creating a circular piece of meat.
4. Insert a small skewer through to hold the meat in place.
5. Add about a teaspoon of oil into the frying.
6. Panfry booth sides of the salmon gently, presentation side first on medium/high heat, season with a pinch of salt and pepper.
7. Once the salmon is lightly brown, add a tablespoon of diced shallots and a little bit of white wine.
8. Place into a 400 degree preheated oven and cook for 10-12 minutes.

Brazed Cabbage:

1. Add a teaspoon of oil to pan.
2. Add chopped bacon and pan fry until cooked.
3. Place a tablespoon of diced shallots and 3/4 cup of shredded cabbage to pan.
4. Place in 400 degree preheated oven for ten minutes.

To Plate:

1. Place about a half cup of basmatti rice for a base and then on top of that, a half cup wild rice. Put the brazed cabbage on top of rice, making sure to press down. This will make it keep its form.
2. Remove skewer from the salmon, and place the salmon on to the cabbage/rice.
3. Garnish with fresh thyme with a sprinkle of diced herbs.