This site is optimised for modern web browsers, and does not fully support your version of Internet Explorer
Recipes

Grilled salmon with tempura prawns

James Martin makes a simple but impressive starter or light meal of salmon flavoured with vanilla and king prawns.

Unfortunately we are unable to add this recipe to your favourites, please try again later.

Ingredients

For the salad

For the salmon

  • 500g/1lb 2oz salmon fillet, pin bones and skin removed, cut into 0.5cm/¼in thick slices
  • 110g/4oz butter, melted
  • 1 vanilla pod, split, seeds scraped out with a knife

For the tempura prawns