Tangy Mustard Greens Sauce I had a couple of gorgeous Ocean Wise-approved farmed B.C. Chinook salmon filets that I was planning to pan roast on the grill, and was in the mood for something a bit more adventurous than a wedge of lemon to adorn them with. I'm fortunate that, just a hop, skip and a jump away from my kitchen is my glorious vegetable garden, which I often stare at for inspiration when creating meals. One look at my abundant supply of Red Giant mustard greens and I knew exactly how to proceed. If you've never tasted or grown mustard greens (there are numerous varieties), you should do both. They grow from seed very quickly and furnish you with prolific, flavourful plants that have a slightly spicy, almost horseradishy (think wasabi) flavour. Delicious raw in salads or sandwiches (or sauces!), mustard greens also make for wonderful additions to soups and stir-fries. Look for mustard greens at your local farmers' market or vegetable store (Asian markets always carry them), or grow your own. If you start the seeds out now you'll have baby greens in less than three weeks. This sauce is extremely versatile. It can also be used as a dip, a vinaigrette, or drizzled over grilled or steamed vegetables. Makes about 3/4 cup 1 cup loosely packed mustard green leaves
1 clove garlic
1/4 cup tahini
1/4 cup water
2 tbsp freshly squeezed lemon juice, plus more if needed
2 tsp pure maple syrup
1/4 tsp sea salt or kosher salt
1/4 tsp freshly ground black pepper In a blender or food processor, add the mustard greens, garlic, tahini, water, lemon juice, maple syrup, salt and pepper. Process until all of the ingredients are well blended, scraping down the container and blades occasionally. Add more water if a thinner consistency is desired. Taste and add more lemon juice, salt or pepper as required.