Salmon, Wild Rice and Watercress Salad

1. 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. 2. Make salmon cooking liquid. In a medium saucepan, bring cooking liquid ingredients to a boil and simmer, covered, 5 minutes to blend flavors. 3. 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. 4. 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. 5. 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. Toss mixture and serve. Nutrition Information Per Serving: 384 calories, 9.8g fat.