Hellobee Boards

We do this for valentines day. I know you have already done beef wellington, but I love this individual variation with blue cheese and spinach.
https://www.finecooking.com/recipe/individual-beef-wellingtons-with-mushroom-spinach-blue-cheese-filling
I have also done variations on surf and turf depending on what seafood is on sale. Steak oscar is another favorite, filet crab meat and asparagus topped with Bearnaise sauce, I don't have a recipe on hand for this one and usually just dig for a good Bearnaise sauce recipe since the other ingredients are fairly self explanatory.
I love scallops and have made many many different sauces and often pair scallops with homemade risotto.

@mediagirl: yes! This is what we do- make sushi, and there’s the activity aspect of it as well.
Otherwise I usually make a bunch of appetizers for dinner.

herb crusted rack of lamb

https://www.epicurious.com/recipes/food/views/mustard-and-herb-crusted-rack-of-lamb-108493

There's an Asian-inspired salmon dish that we LOVE to make and it's always the most requested dish at our dinner parties. I wouldn't say it's complicated by any means, but the ingredients are unique. Copying and pasting as it's from a cookbook and not online. It would be really good with a mac & cheese and some sort of slaw. I also have a great recipe for a kimchi-bacon mac & cheese!
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Serve in lettuce wraps with steamed rice. Makes 4 to 6 servings.

Cooking spray (optional)
One 2-pound wild salmon fillet, pin bones removed; skin-on is fine
2 tablespoons mayonnaise, preferably Kewpie brand (Asian supermarket)
2 tablespoons oyster sauce
2 teaspoons gochujang (Korean red chili paste found at Asian supermarkets)
2 teaspoons minced or grated garlic
One 2-inch piece fresh ginger, grated (optional)
For serving, Bibb lettuce and steamed rice, 
Gochujang Vinaigrette (recipe also below)

Place an oven rack just beneath the broiler part of your oven. Set the oven to broil. Line a sheet pan (a shallow baking sheet) with aluminum foil. Spray lightly, if desired, with cooking spray.

Pat the salmon dry with paper towels. Place the salmon, skin side down, on the prepared pan. If desired, using a sharp knife point, score halfway through the fish lengthwise, and score a few times widthwise; this will help the sauce absorb into the fish.

Mix together the mayonnaise, oyster sauce, gochujang, garlic, and ginger, if using, in a small bowl. Brush the sauce evenly over the salmon. Place the baking sheet on the top rack in the oven. Broil, checking the broiler to make sure salmon doesn’t scorch in some places, until the sauce sizzles and begins to brown, about 8 minutes for medium doneness, depending on the thickness of the salmon. Serve with Bibb lettuce, rice, and Gochujang Vinaigrette.
Variation: Replace the gochujang with 1/2 teaspoon of gochugaru (red chili flakes) and add 1 tablespoon of honey.
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Gochujang Vinaigrette
This tangy vinegar-spiked condiment is the Korean equivalent to ketchup; Koreans love it with everything! It’s a great complement to sashimi, rice bowls, can be used as BBQ sauce, drizzled over eggs or mixed with a little mayo for dipping hot crisp French fries. Makes about 1 1⁄2 cups.

1⁄2 cup gochujang
1⁄2 cup rice vinegar or cider vinegar
1 1⁄2 tablespoons fresh lemon juice
1⁄4 cup granulated sugar
1 tablespoon minced garlic
1 tablespoon minced green onion
1 tablespoon toasted sesame seeds, plus more for garnish

Place all the ingredients in a small bowl; stir well to combine, incorporating the gochujang by pressing with the back of a spoon against the side of the bowl. The consistency should be similar to that of a thick syrup. Can be stored, in an airtight container, in the refrigerator for up to 2 weeks. Gochujang absorbs liquid, so it may thicken over time; simply stir in some warm water or fresh lemon juice to loosen it up.