Cape Cod, MA – Part #2 & Creamy Salmon with Kamut, Spinach & Enoki Mushrooms

Cape Cod was a beautiful dream, the one you love to come back again and again. My friend told me that if I come to Cape Cod in October, I can pick enough wild mushrooms for the next three years. I don’t remember the last time I picked forest mushrooms, but I sure love to cook, dry, and marinade them. This would be a treat to cook mushrooms from the place as unique as Cape Cod!

We stayed in The Mansion at Ocean Edge Resort & Golf Club, Brewster, ideal resort for relaxing and enjoying a few days in the tranquility of Cape Cod. Rooms are spacious, luxurious and well furnished. However, in such an upscale hotel, I was deceived by the food in both the pub located in the mansion and The Linx Tavern at the golf. I really did not like anything I had. Tasteless fish dishes, lack of spices, something that you would’ve had in OK hotel restaurant 20 years ego.

But I do recommend the nice place for dinner The Beacon Room, in Orleans, MA – elegant seafood with an Italian bent.

Here are some healthy and simple seafood recipes that you can cook under 30 minutes.

Roasted Whole Red Snapper
Pan-Fried Sesame-Walnut-Crusted Orange Roughy
Pan-fried Lemon Bluefish with Caper-Tomato Salsa
Green Curry, Coconut, Garlic & Ginger Clams

Creamy Salmon with Kamut, Spinach & Enoki Mushrooms is an incredible dish to serve to the whole family. Kamut adds a spectacular chewy texture to this recipe. Spinach and enoki mushrooms go well with creamy salmon.

Print Recipe

Creamy Salmon with Kamut, Spinach & Enoki Mushrooms

(1 votes, average: 5.00 out of 5)

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Serves: 6

Prep Time: 15 min – Cooking Time: 35 min

Ingredients

• 1 c. Kamut, soaked overnight
• 1-1/2 c. milk or half-and-half
• 3 tbsp. all-purpose flour
• 1 tsp. fine salt
• freshly ground black pepper, to taste
• 1-1/2 tbsp. olive oil
• 1-1/2 lbs. fresh salmon, cut into medium pieces
• 1/2 small yellow onion, chopped
• 3-4 cloves garlic, minced
• 1 c. enoki mushrooms, chopped ( or any other fresh mushrooms)
• 3-4 c. fresh baby spinach
• 5 tbsp. white wine
• 1/2 c. cherry tomatoes, sliced in half
• 1/2 c. shredded cheese
• fresh dill, to serve

Instructions

1

To cook the grain, bring a cup of soaked Kamut and 3-4 c. of water to a boil. Add 1 tsp. of salt. Reduce the heat to a simmer and cook for about 30 minutes, until the grains are tender. Drain any excess water.

2

Preheat the oven to 450° F.

3

In the medium bowl whisk together the milk, flour, salt, and black pepper. Set aside.

4

Heat the oil in an oven-proof skillet over medium-high heat. Add the enoki mushrooms, onions, garlic, and stir constantly. Let them cook for about a minute. Add the salmon and cook for 5-6 minutes.

5

Add the spinach and white wine and let it cook for a couple of minutes more.

6

Stir the milk mixture into the skillet and reduce the heat. Cook for a minute or two, until the mixture, starts to thicken. Turn the heat off and mix in the Kamut. Add fresh tomatoes and sprinkle the cheese on top.

7

Place the skillet in the oven and cook until the cheese has melted. Serve with fresh dill.