Sautéed mushrooms with Salmon and Cabbage sauce

1 Package Eryngii (King Trumpet)
1 Package Maitake
4 Salmon Filets
1 Tsp Salt
1 Tbsp Olive Oil
100g Spinach

For the cabbage sauce:
200g Cabbage
1/2 an onion
2 Sheets of Bacon
2/3 Cup water
1 Tsp salt
Pepper, to taste
1 Tbsp Olive Oil

Cut Eryngii (King Trumpet) in half lengthwise and divide Maitake into equal portions.
Salt and lightly flour the salmon. In two separate frying pan, grill salmon and mushrooms. Making sure to salt and pepper the mushrooms and once cooked, place in a separate dish.
Sauté spinach and lightly salt and pepper.
To make cabbage sauce: Cut the cabbage into small portions, cut onion into slices. In a pan place olive oil, cabbage, and onion Sauté. When it begins to brown slightly add water and simmer. Next, place ingredients in a blender and blend until smooth. Add sauce back to the pan and add bacon.
When serving, Place on a plate in this order: sauce, salmon, and spinach. Place mushrooms on top.