Pan-roasted Cherry Tomatoes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Thai | Drink, Food & | 1 | Servings |
INGREDIENTS
| 800 | g | Small vine cherry tomatoes |
| Olive oil | ||
| Fresh basil leaves | ||
| Crushed dried chillies | ||
| Thai fish sauce | ||
| Segments of spring onion |
INSTRUCTIONS
Combine cherry tomatoes in a non-stick frying pan with 4 tablespoons olive oil. Season with crushed dried chillies. Scatter with basil leaves and saut over a medium heat until skins begin to split. This will take about 4 to 5 minutes. Do not let them brown. Sprinkle with Thai fish sauce, garnish with spring onion segments. Surround salmon fillets with pan roasted cherry tomatoes and spring onion segments and serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 333
Calories From Fat: 251
Total Fat: 28.5g
Cholesterol: 0mg
Sodium: 32.9mg
Potassium: 1033.3mg
Carbohydrates: 19.5g
Fiber: 14.4g
Sugar: 1.3g
Protein: 8.8g