To make the dressing, chop the spring
onions as finely as possible without them
turning to mush. Tip into a bowl with the
parsley and chilli. Drizzle in the oil, stirring
until the ingredients are just bound,
then stir in the lemon juice and vinegar.
Season with salt and set aside.
Heat the griddle until hot and brush the
salmon with a little oil. Cook the salmon
fillets for 4 mins on each side until just
cooked through. Serve on a platter with
the dressing for spooning over and lemon
wedges with a bowl of watercress salad
for everyone to help themselves.