Here's an entertaining recipe that you and your guest would surely love. I got their recipe from cooking club to which I am a member. You might wanna try making this one day.
The next time you need an elegant and impressive dinner party dish, try planking. In this technique, salmon is cooked on a cedar board, imbuing it with rich, smoky flavor. Here the fish is paired with a velvety Pinot Noir-based sauce, which you can make the day before. Be sure to start soaking the planks the night before, too.
2 (16x8-inch) untreated cedar planks
1 cup fresh thyme sprigs
4 (12-oz.) salmon fillets with skin (about 2 inches thick)
1 teaspoon salt, divided
3/4 teaspoon freshly ground pepper, divided
1/4 cup butter4 (6-oz.) bags baby spinach