Spicy but fancy looking Salmon recipe for mom's birthday?

Something that would be served in a fancy restaurant but I am19 years old and will be making it myself for my mom's birthday. Also, what kind of wine would go with this and what kind of wine would also go with a strawberry chocolate cake (not sure what kind or how I will make it yet). I have really no clue about wines so something nice and not too expensive. Thanks a lot!!Spicy but fancy looking Salmon recipe for mom's birthday?
WHISKEY Salmon


Salmon


double cream or cr猫me fra卯che


a glass of whiskey or cognac (whiskey is better)


salt %26amp; pepper


butter





Put butter in a pan and when melted, add the Salmon salt %26amp; pepper.


Cook on medium heat.


When starting to turn pink, turn the heat to the max, pour the alcohol and light a fire with


a match (careful the eyebrows ;-)). Then add the cream


Serve over white rice (better) or fresh pasta


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STEAKS + COGNAC %26amp; MUSHROOMS SAUCE :


4 Salmon steaks


butter


cognac


mushrooms (like morels or a blend of wild)


double cream or cr猫me fra卯che


salt %26amp; pepper





In a pan, cook the Salmon steaks in butter, salt %26amp; pepper.


When they're at mid cooking, add the mushrooms.


Turn up the heat to the max, pour some cognac and light the fire.


Stir and turn the steaks. When fire is off, add the cream. They're ready





You can do the same, but instead, don't use mushrooms at all and


do a sauce with cream and blue cheese, salt and pepper on the side.


Still use the cognac and the flamb茅 process with the steaks,


but pour the sauce indivually in the plate, not in the pan





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Golden Gouda in Puff Pastry--sides :)





1 pkg puff pastry (17.25 oz)


2 rounds (8 oz. each) gouda cheese


Dijon or champagne mustard





thaw pastry. Peel gouda and spread with mustard. Wrap each cheese with a sheet of puff pastry. Place on greased cookie sheet. Bake at 400 for 30 minutes or until golden brown. Cut into wedges and serve with fruit. Can freeze.


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Salmon, Cream Cheese, Pepper, and Olive Appetizers








8 ounces softened cream cheese


3 tablespoons heavy cream


1/4 teaspoon salt


12 slices firm bread


1 thinly sliced green pepper


12 sliced pimento stuffed green olives (sliced)





Mix the cream cheese, cream, and salt together. Spread the mixture over the bread slices. Cut each bread slice into 4 triangles. Place a green pepper slice along each side and add an olive to the center of each triangle. Top with Salmon slies


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Italian Cream Cheese Rolls--put Salmon inside





1 (8 ounce) package cream cheese, softened


1 tablespoon grated Parmesan cheese


2 teaspoons Italian Seasoning


1 teaspoon Onion Powder


1/4 teaspoon Garlic Powder


1 can refrigerated crescent dinner rolls





Preheat oven to 375 degrees F. In a bowl, combine first 5 ingredients;


mix until smooth. Unroll crescent dough into rectangle onto a smooth


surface. Gently press together perforations. Spread cream cheese


mixture over dough to within 1/4 inch of the edge. Starting with the


short end, roll into a log. Cut into 12 slices and place on ungreased


baking sheet. Bake at 375 degrees F for 12-15 minutes. Sprinkle with


extra Parmesan cheese, if desired


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Salmon MILANESE :


Salmon


2 eggs


bread crumbs


butter


1 lemon


salt %26amp; pepper





Scramble some raw eggs, dip the Salmon in it, then in bread crumbs (both sides).


In a pan, put some butter %26amp; a touch of sunflower or peanut oil, and cook the veal on medium heat. Salt %26amp; pepper.


Eat with a splah of lemonSpicy but fancy looking Salmon recipe for mom's birthday?
If this is TMI, forgive me.


A chef who once worked for me used to poach a whole salmon (yeah, head and all) and chill it. Then he would start coating the fish with unflavored gelatin with a little bit of salt, pepper and basil (strain before using). He'd heat the gelatin after he had ';decoupaged'; it with veggies cut out in appropriate shapes. Flowers, music notes, significant memories were all in season.


It would be served as an Hors d'oeuvre or as part of a salad course at a luncheon. If you decide to do this, poach the salmon in Court Bouillon with a little pepper sauce.