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