Salmon Cakes
   2      tablespoons   butter
     1/4  cup           green onion -- sliced
   1      clove         garlic -- minced
   1      pound         cooked salmon -- flaked
   1      cup           bread crumbs
   2                    eggs -- lightly beaten
   3      tablespoons   cream
     1/4  cup           fresh basil -- slivered
     1/2  teaspoon      salt
     1/4  teaspoon      white pepper
   2      tablespoons   vegetable oil
                        Tomato-Basil Sauce
     1/3  cup           white wine
   2      tablespoons   shallot -- finely chopped
   1      teaspoon      white wine vinegar
   2      teaspoons     tomato paste
   2      tablespoons   heavy cream
     1/2  cup           butter -- chilled
     1/4  cup           fresh basil -- chopped
     1/4  teaspoon      salt
          pinch         white pepper
For Salmon Cakes: Melt butter in a small sautC) pan over medium-low heat.
Add green onion and cook 2 minutes.  Add garlic and cook 2 minutes longer.
Transfer to a medium bowl.  Add salmon, bread crumbs, eggs, cream, basil,
salt and pepper to bowl.  Mix with a fork until blended.  Cover and
refrigerate for 30 minutes.
For Tomato-Basil Sauce: In a small saucepan, combine wine, shallot,
vinegar, and tomato paste.  Bring to a boil over medium-high heat and cook
until mixture is reduced to 2 tablespoons.  Add cream and boil 1 minute.
Reduce heat to medium and add cold butter, 1 tablespoon at a time.  Whisk
constantly until all butter is added and sauce has thickened.  Do not allow
sauce to boil again.  Remove from heat and stir in basil, salt, and pepper.
Sauce may be reheated briefly over low heat just before serving.
Form salmon mixture into 8 cakes.  Heat oil in a large skillet over medium
heat.  Cook cakes 3 minutes per side.  Divide cakes among 4 plates, spoon
sauce over and serve immediately.