Spring pasta dish, sans pasta.

Two salmon steaks
3 spring onions
7 cherry tomatoes (could have done with more tomatoes but that was all I had)
1 small tub ½ fat crème fresh
Salt
Pepper
Nutmeg


BBQ two salmon steaks lightly on each side and then wrap in a silver foil parcel and put them back onto the rack over the fire.
Sweat the garlic and sliced spring onions in butter for 3 or 4 minutes in a frying pan / billy can / pie tin.
Increase the heat under the garlic and onions and the cherry tomatoes, salt, pepper and nutmeg.
Once the tomatoes are cooked (they should be falling apart) remove from the heat and stir in the crème fresh. Then place over a gentle heat and heat slowly, do not boil! Once warmed removed from the heat.
By now the salmon should be cooked; the side that was directly over the heat should be a rich almost caramelised brown and the rest light and pink. Remove the skin and bones and add chunks of the salmon to the crème fresh mix.

This would go very well with tagliatelli; I chose not to have it with pasta as I had no water to cook it in, there was a brief moment in which I considered using lemonade instead but something stopped me.

A little bit of freshly chopped parsley would have gone well with it.