For Wild Rice
1 small onion (diced), 1 tsp. chopped garlic, 1 tbs. Olive Oil, 1½ cup Wild Rice, 3½ cups Merlot, ¼ stick butter, Salt and White Pepper to taste
For the Salmon
1 cup pecans, 4 fillets (8 oz.) Salmon, Salt and Pepper to taste, ¼ cup Melted Butter
For the Cabbage
½ Head Savoy Cabbage (thinly sliced), 1 tsp. Salt, 1 tsp. White Pepper, ½ tsp. Cayenne Pepper, 1 tbp. Sugar, 2 tbs. Olive Oil

Sautéed the onion and garlic in olive oil until soft. Add the rice and sauté another minute. Add the wine. Bring to a boil. Boil for 2 minutes, then reduce the heat and simmer for 30 minutes. Remove from heat and add the butter, salt and white pepper. Keep warm.

Toast the pecans on a cookie sheet in a 330 degree oven for 8 to 10 minutes, then chop finely. Season each filet with salt and pepper. Brush with the melted butter, then roll in the toasted pecans. Bake on an oiled baking sheet at 350 degrees for 20 minutes.

Season the cabbage with salt, white pepper, cayenne pepper and sugar. Heat the olive oil in a sauté pan until very hot. Add cabbage and cook very quickly, stirring often, until tender. The cabbage will blacken slightly.

To assemble, place the rice on a plate, surround with the cabbage and place the salmon on top.