Remove the inner grill from a fish poacher, and pour the white wine and vinegar into the pan. Add the onions, garlic, carrots, coriander seeds, and basil stems; grease the grill, and replace it in the pan. Place the salmon on the grill.
Poach over a medium-high heat for 8-12 minutes until the salmon turns a light- to gray-pink color.
Mix the cream, mayonnaise, ginger, salt, pepper, and basil leaves in a small food processor until spreadable.
Place a piece of salmon on a Butternut Squash Latke (see below)
Slather spoonsful of the basil sauce over the salmon when serving.
Butternut Squash Latkes
Peel and grate the squash; strip the onions and grate them also. Transfer the squash and onions to a colander and press out any excess moisture. In a separate bowl, combine eggs, lemon juice, flour, cornstarch, garlic powder, salt, and Cayenne; add the squash and onions, and mix well. (If the mixture is too wet, add a bit more flour.)
Heat the grapeseed oil in a large frying pan. Drop a heaping spoonful of the mixture into the oil and press down with a spatula to flatten. Fry until brown and crispy on the edges, cooking each side for about 3-5 minutes. Drain on paper towels placed on a large platter and keep warm until serving.