Salmon basil tarragon cream sauce/salmon risotto with cucumber, basil, and tarragon

Ingredients

Salmon (or Trout) Basil Tarragon Cream Sauce:

• 2 tablespoons butter
• fish (4 fresh pieces of salmon or trout, filleted and removed skin)
• 2 large, chopped scallions
• a cucumber (that has been peeled, deseeded, and cut into sticks)
• 2/3 cup cream
• 1/4 cup water
• 2 tablespoons chopped basil,
• 2 tablespoons chopped tarragon
• 1 tomato -chopped and deseeded
• carb/starch and colored veggies

For salmon Risotto with Cucumber, Basil, and Tarragon:

• 2 tablespoons butter
• a small bunch of chopped scallions
• 1 cucumber (peeled, deseeded, and chopped)
• 2 cups short grain rice
• 3 3/4 stock
• 2/3 cup water
• 1 lb diced salmon (or 2 cans of salmon)
• 3 tablespoons chopped basil
• 2 tablespoons chopped tarragon

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Preparation

• Salmon Basil Tarragon Cream Sauce:
  Melt 2 tablespoons butter in large frying pan, cook fish for about 6 minutes total, turning once. When done, remove fish from pan and cover with foil to keep warm. Add 2 large, chopped scallions and a cucumber into the pan, cook gently until soft. Remove from heat and stir in 1 teaspoon cornstarch. Return to heat and pour in 2/3 cup cream and 1/4 cup water. Simmer until thickened and continuously stir.
• Add 2 tablespoons chopped basil, 2 tablespoons chopped tarragon, and tomato into the sauce. Season to taste with salt and freshly cracked black pepper. Spoon over fish and serve with a carb/starch and colored veggies.
• For salmon Risotto with Cucumber, Basil, and Tarragon:
  Heat 2 tablespoons butter in large saucepan, add a small bunch of chopped scallions and cucumber. Cook for a couple minutes. Add 2 cups short grain rice, 3 3/4 stock, and 2/3 cup water. Boil than simmer uncovered for 10 minutes, with occasional stirring.
• Stir in 1 lb diced salmon , 3 tablespoons chopped basil, and 2 tablespoons chopped tarragon. Continue cooking, covered, for about 10-15 minutes. Then enjoy.