1/2 c. wild rice
1/4 c. white rice
21" thick (about 3/4 lb.) total salmon steaks
1 English cucumbers
1 scallion
1 lemon
Salt & pepper
6 tbsp. olive oil
1/4 c. heavy cream
2 tbsp. chopped fresh dill

Cook wild and white rice separately in boiling salted water until tender, 40-50 minutes for wild, 10-15 minutes for white; drain. Rinse in cold water and drain thoroughly. Put salmon and 1/4 cup of water in frying pan. Bring to a simmer, cover and cook until just done, about 10 minutes. Remove salmon and let cool. Discard skin and bone and flake salmon.

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 oil and cream; shake again. Toss this dressing with rice, salmon, cucumbers, scallion, zest and dill.