I would go for a beautiful-pretty looking presentation if you want to be romantic forna woman. All those bacon-wrapped, miso-glazed, parchment-wrapped salmons en croute may taste great but they dn't look "pretty" compared a beautiful pink fillet with some fresh grated lemon zest scattered on top. I would keep the salmon simple, light and pretty, for romancing a woman.
For a spring theme, how about this Salmon in Lemon Brodetto on Pea Purée (http://www.foodnetwork.com/recipes/gi...), and then serve something with great texture, like saffron risotto cakes, on the side?
one thing i would strongly suggest is an entree that does not require last minute prep/sauces etc.
you need something that you can just remove from a pan and serve, along w/ the already plated side starch and veggie.
this was a very popular dish in my longtime catering co.:
MUSTARD GINGER GLAZED SALMON
1 T Peeled Minced Ginger
1 tsp Minced Garlic
1 C Dijon Mustard , Grey Poupon is Best
2 T Lemon Juice
1 T&1tsp Raspberry vinegar
1T& 1tsp Soy sauce
5 Scallions finely chopped
2 lb. Salmon filets, skin on
Combine all ingredients in bowl and whisk until combined. Marinate fish in frig. a few hours before serving.
Wipe marinade off skin side of filets and a little off the top sides, and place filets skin side down on pam'd foil-lined pan. Roast at 400 degrees or Broil -til flaky and rare in center (approx. 5-8 min. depending on thickness of filet.)
well, a can of Spam can be romantic with the right company and atmosphere ;) but if you really want to woo her, show her that you've been paying attention and taken note of the little things that make her unique...are there particular flavors/spices/ingredients/cuisines she loves? a dish she *always* orders at a certain restaurant? then we can help you create a meal that showcases some of the things that appeal most to her.
Wrap your (portioned) salmon in prosciutto or back bacon, sear until medium rare and serve over a bed of blanched julienned leek tops. If you're so inclined, add a dash of balsamic reduction on top. Use the white parts of the leeks to make leek & potato hash browns.
Or, fresh fava bean ravioli followed by smoke roasted salmon with sorrel sauce and asparagus custards.
LiveRock, thanks for posting that salmon recipe. I've got to try it! I like fish simply done, no sauces drowning out the flavor. That recipe has simple flavor enhancements, in my opinion.
To blkery, serve your salmon with a still French rose. You'll find some good suggestions on the wine board on this site.