Salmon & Rice Salad With Cucumber

Directions

1. Cook wild and white rice separately in boiling salted water till tender, 40-50 min for wild, 10-15 min for white; drain. Rinse in cool water and drain thoroughly. Put salmon and 1/4 c. of water in frying pan. Bring to a simmer, cover and cook till just done, about 10 min. Remove salmon and let cold. Throw away skin and bone and flake salmon.
2. Slice cucumbers. Chop scallions. Grate the yellow zest from lemon and then squeeze the juice. Shake juice, salt and pepper to taste in jar. Add in oil and cream; shake again. Toss this dressing with rice, salmon, cucumbers, scallion, zest and dill.