1 pound salmon steaks
1 potato, cubed
1 medium head cabbage, shredded, coarsely chopped
1 medium onion, thinly sliced
2 tablespoons olive oil
1 teaspoon white wine
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
salt to taste
ground black pepper to taste
1/2 cup chopped onion
1/2 cup chopped celery
1 (15 ounce) can sliced mushrooms
2 tablespoons chopped fresh parsley
1 (1 ounce) square unsweetened chocolate
1 tablespoon honey
1 tablespoon lemon juice
Place salmon steaks in the large bowl. Mash together with potatoes, cabbage, onion, olive oil, wine, thyme, basil, oregano, salt, pepper and 1/2 cup mushroom and parsley. Mix well. Cover and refrigerate on a small to medium rack in the refrigerator.
Combine mushrooms and parsley in a small saucepan. Heat over low heat until lightly browned and translucent.
Stir cooked salmon and potato into the marinade. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
In a 9x13 inch baking dish, layer the salmon meat mixture and cabbage mixture. Spread mushrooms and parsley over the top of the salmon mixture. Place mushroom layer over the cabbage mixture. Sprinkle the cornstarch over the top.
Bake in preheated oven for 60 minutes. Increase temperature to 425 degrees F (220 degrees C) and bake an additional 30 minutes, uncovered, to allow the mushrooms to brown on their own.