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Combine cherry tomatoes in a non-stick frying pan with 4 tablespoons olive oil. Season with crushed dried chillies. Scatter with basil leaves and saute 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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