2 tbsp. butter
8 fresh salmon fillets, skinned
2 large scallions, white parts only, chopped
1/2 cucumber, peeled, seeded and cut into short batons
1 tsp. cornstarch
2/3 cup light cream
1/4 cup dry sherry
2 tbsp chopped fresh basil
1 tomato, halved, seeded and chopped
salt and ground black pepper

Melt the butter in a large frying pan. Season the salmon fillets and cook for 6 minutes, turning once. Transfer to a warm plate, cover and keep hot. Add the chopped scallions and cucumber to the butter remaining in the pan. Cook over a gentle heat, stirring, until soft but not colored. Put the cornstarch in a cup and stir in about 2 tbsp. of the cream to make a thin paste. Add the remaining cream to the pan. Stir in the cornstarch paste and the sherry. Heat, stirring constantly, until the mixture thickens. Stir in the chopped basil. Add the chopped tomato with a little salt and pepper, to taste. Stir until the sauce is thoroughly combined. Place the salmon fillets on warmed serving plates. Spoon the sauce over and serve the fish with boiled new potatoes and green beans. Serves 4.