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.
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.
Creamy Salmon with Kamut, Spinach & Enoki Mushrooms
- 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
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.
Preheat the oven to 450° F.
In the medium bowl whisk together the milk, flour, salt, and black pepper. Set aside.
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.
Add the spinach and white wine and let it cook for a couple of minutes more.
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.
Place the skillet in the oven and cook until the cheese has melted. Serve with fresh dill.