Grilled salmon with tempura prawns


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


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