Best Seattle Salmon Cakes with Tomato Basil Sauce

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 saut? 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.