| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Thai |
Food &, Drink |
1 |
servings |
INGREDIENTS
| 800 |
g |
Small vine cherry tomatoes |
|
|
Olive oil |
|
|
Fresh basil leaves |
|
|
Crushed dried chillies |
|
|
Thai fish sauce |
|
|
Segments of spring onion |
|
|
Fresh basil leaves |
INSTRUCTIONS
FOR THE GARNISH
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.
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