Long-Grain and Wild Rice Salad with Corn and Salmon

1 box (6 ounces) long-grain and wild rice
1 pound salmon fillet
3 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
6 tablespoons olive oil
1/2 teaspoon salt
Pinch white pepper
1 cup fresh corn kernels (about 2 medium ears)
3 tablespoons each, finely chopped: fresh chives, fresh dill
Fresh dill sprigs

Cook the rice according to the box directions. Allow it to cool to room
temperature.
Prepare a barbecue grill for medium-heat grilling. Wrap the salmon
tightly in aluminum foil or place it directly on the barbecue 3 inches from the heat. Grill 5 or 6 minutes per side, depending on the thickness. (You also can roast it in a preheated 425-degree oven in a roasting pan 12 to 15 minutes.) Cool the salmon 15 minutes. Remove the skin and brown part of the flesh and break the rest into 1-inch pieces. Refrigerate.

In a small mixing bowl, combine the lemon juice and mustard. Slowly
whisk in the oil until it's emulsified. Add the salt and pepper and taste
for seasoning.

Combine the corn, herbs, cooled rice and dressing in a deep serving bowl and toss. Taste for seasoning. Just before serving, add the salmon and toss gently, being sure not to break up the salmon pieces. Taste for seasoning and garnish with dill sprigs. If you're serving on individual plates, line the plate with pretty lettuce leaves and place a mound of the rice salad on top. Garnish with dill sprigs.

Yield: 4 to 6 servings