Meat
½ lb. or more wild caught salmon

Mirepoix
1 onion – chopped

Vegetables
1 small bunch (2 cups) Napa cabbage – chopped
1 clove garlic – minced
1 bunch mushrooms (any kind) sliced

Sauce
½ cup dry white wine
1 cups chicken stock
1 TBSP corn starch – mix first in two TBSP of cold water then add to the pot

Seasoning and Herbs, Oil
Salt and Pepper
3 TBSP olive oil
3 or 4 lemon slices
3 or 4 fresh basil leaves
1 tsp. cappers w/juice

Serve over rice

Sauté onions in olive oil. Add the cabbage and mushrooms. Cook for about five minutes. Add the corn starch and cook another five minutes. Add the wine and chicken stock. Place the salmon on top and add the rest of the ingredients. Cover and cook on a low flame for 40 minutes. Serve over rice.