Pilaf

1 cup (250 mL) wild rice
1 cup (250 mL) French green lentils
Seeds of 1 pomegranate fruit
2 celery stalks, thinly sliced
1 cucumber, chopped
1/2 cup (125 mL) fresh mint, roughly chopped
1/2 cup (125 mL) sliced pecans
3 – 5 1/2 oz (160 g) cans wild salmon, drained

Dressing

3/4 cup (180 mL) carrot juice
2 Tbsp (30 mL) extra-virgin olive oil or camelina oil
2 Tbsp (30 mL) cider vinegar
2 shallots, minced
Zest of 1 lemon
1 tsp (5 mL) dried thyme
1 tsp (5 mL) ground coriander
1/2 tsp (2 mL) chili flakes
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper

Rinse rice well with cold water. Place rice and 4 cups (1 L) water in medium-sized saucepan. Bring to a boil, reduce heat, and simmer, covered, for 30 minutes. Turn off heat and let stand, covered, for 25 minutes, or until rice reaches desired tender texture. Drain and set aside to cool.

In separate pan, bring lentils and 4 cups (1 L) water to a boil. Reduce heat and simmer, covered, until lentils are tender, about 30 minutes. Drain and set aside to cool.

In large container or bowl, toss together rice, lentils, pomegranate seeds, celery, cucumber, mint, and pecans. Gently fold in salmon.

Whisk together carrot juice, oil, vinegar, shallots, lemon zest, thyme, coriander, chili flakes, salt, and pepper.

When ready to serve, place salad on serving plate and drizzle with dressi