Salmon Cookies in cream and nutmeg

Prep everything first: chop the aromatics, measure the cream and nutmeg elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the salmon. Transfer to the oven and bake until set, bubbling and golden on top.

Stir in the shallots and the rest of the cream and nutmeg flavours, letting them cook out for a minute until fragrant.

Add the cherry tomatoes along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.