Place the wild rice in a large saucepan with the bay leaf, cardamom seeds and vegetable stock. Bring to the boil, reduce the heat and cover the pan, then simmer for 15 minutes.
Meanwhile, drain the salmon and reserve the liquid from the can. Remove and discard the skin and bones and flake the fish, then set it aside. Add the basmati rice and reserved salmon liquid to the wild rice with a pinch of salt. Bring back to the boil and stir once, then reduce the heat and cover the pan. Cook gently for 15 minutes.
Roast the cumin seeds in a small, heavy-based frying pan for 2–3 minutes over a medium heat, shaking the pan until they give off their aroma. Tip the seeds out of the pan onto a small plate as soon as they smell aromatic.
Add the peas and cumin seeds to the rice, fork them lightly into the grains, re-cover the pan and cook for a further 5 minutes. Add the salmon, leaving it on top of the rice without forking it in, cover and leave to cook gently for 5 minutes until the rice is tender and all the cooking liquid has been absorbed.
Finally, add the spring onions, lemon zest and coriander and fork through. Check the seasoning and discard the bay leaf before serving. Add some lemon wedges to squeeze over the top as desired.