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1
In a saucepan bring water and salt to a boil and stir in wild rice.
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2
Simmer wild rice, covered, 20 minutes and stir in white rice.
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3
Simmer rice, covered, 20 minutes, or until tender.
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4
Drain rice in a sieve and rinse under cold water to cool.
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5
Drain rice well.
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6
In a medium saucepan bring cooking liquid ingredients to a boil and simmer, covered, 5 minutes to blend flavors.
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7
Season salmon with salt and add to cooking liquid.
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8
(Liquid will not cover fish.)
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9
Steam salmon, covered, 7 minutes and remove pan from heat.
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10
In pan cool salmon to room temperature.
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11
Transfer salmon and cooking liquid to a bowl and chill, covered.
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12
Salmon may be prepared up to this point 1 day ahead and chilled, covered.
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13
Remove salmon from cooking liquid and discard skin, breaking salmon into large flakes.
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14
Remove lemon, onion, and raisins from cooking liquid with a slotted spoon and reserve.
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15
In a bowl combine rice and 1/4 cup cooking liquid and discard remaining liquid and pickling spices.
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16
Chop 4 reserved lemon slices and discard remaining lemon.
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17
To rice mixture add chopped lemon, reserved onion and raisins, salmon, watercress, and salt and pepper to taste and toss mixture.
