SALMON, WILD RICE, AND WATERCRESS SALAD

Salmon, Wild Rice, and Watercress Salad image

Number Of Ingredients 13

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4 cups water
1/2 teaspoon salt
3/4 cup wild rice (1/4 pound)
1/2 cup converted white rice
1 cup water
1/2 cup dry white wine
2 tablespoons firmly packed light brown sugar
1/2 lemon, sliced very thin
1 medium onion, sliced thin
3 tablespoons raisins
1 tablespoon pickling spices tied in a cheesecloth bag
a 3/4-pound piece salmon fillet with skin
1 bunch watercress, washed and spun dry, coarse stems discarded, and sprigs chopped coarse

Steps:

In a saucepan bring water and salt to a boil and stir in wild rice. Simmer wild rice, covered, 20 minutes and stir in white rice. Simmer rice, covered, 20 minutes, or until tender. Drain rice in a sieve and rinse under cold water to cool. Drain rice well.
In a medium saucepan bring cooking liquid ingredients to a boil and simmer, covered, 5 minutes to blend flavors.
Season salmon with salt and add to cooking liquid. (Liquid will not cover fish.) Steam salmon, covered, 7 minutes and remove pan from heat. In pan cool salmon to room temperature. Transfer salmon and cooking liquid to a bowl and chill, covered. Salmon may be prepared up to this point 1 day ahead and chilled, covered.
Remove salmon from cooking liquid and discard skin, breaking salmon into large flakes. Remove lemon, onion, and raisins from cooking liquid with a slotted spoon and reserve. In a bowl combine rice and 1/4 cup cooking liquid and discard remaining liquid and pickling spices. Chop 4 reserved lemon slices and discard remaining lemon. To rice mixture add chopped lemon, reserved onion and raisins, salmon, watercress, and salt and pepper to taste and toss mixture.