Try this Pan-Roasted Cherry Tomatoes recipe, or contribute your own.
Suggest a better descriptionCombine 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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Serving Size: 1 Serving (832g) | ||
Recipe Makes: 1 | ||
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Calories: 384 | ||
Calories from Fat: 258 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.6g | 38 % | |
Saturated Fat 4g | 20 % | |
Monounsaturated Fat 20g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 40.7mg | 1 % | |
Potassium 1911mg | 50 % | |
Total Carbohydrate 31.5g | 9 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 21.8g | ||
Protein 7.2g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 384
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