Griddled salmon with spring onion dressing
By Good Food
This easy yet impressive dish is great for entertaining. Try the salsa with any barbecued meat or poultry too
- Serves 4
Nutrition per serving
- 4 skin-on salmon fillets
- olive oil, for brushing
- lemon wedges and a big bowl of watercress salad, to serve
- 1 bunch spring onions
- large handful flat-leaf parsley leaves, chopped
- ½ red chilli, chopped
- 4 tbsp olive oil
- juice ½ lemon
- 1 tbsp sherry vinegar
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.