Mix the sugar and spices together and rub the mixture into the surface of both sides of the salmon steaks. Allow the salmon steaks to stand for at least 1 hour in the refrigerator.

Meanwhile prepare the vegetables. Peel the cucumber and cut into quarters lengthways. Remove the seeds and cut each quarter into 1 inch pieces.

Trim the roots from the spring onions and cut down some, but not all, of the green part.

Put the cucumber and spring onions into a saucepan, along with the butter, lemon juice, dill, parsley and seasoning. Cook over a moderate heat for about 10 minutes, or until the cucumber is tender and turning translucent.

Put the salmon steaks under a preheated moderate grill and cook for about 5-6 minutes on each side.

Serve with the cucumber and spring onion accompaniment.