Wednesday, August 3, 2016

Mustard Leaf Sauce

Fresh Wild Caught Salmon with Mustard Leaf Sauce
This is the first year that I have planted and successfully harvested mustard greens from seed. Easiest plant ever. I literally cleared a small space in the garden, turned the soil a few times and buried the seeds about 1/4 inch. Kept them watered and less than a week later I was seeing little green sprouts. The greens are bright green in color. (see below). They taste both spicy and bitter but paired with the right ingredients they are quite lovely.

Mustard Greens
I was not quite sure what to call this “sauce”........ should it be considered a vinaigrette or even a marinade. I decided upon sauce because of the similarity to chimichurri. Chimichurri is an Argentinean sauce that is popular throughout South America and consist mainly of oregano and parsley, and this sauce consist mainly of mustard leaves and parsley. Basically this has the same texture but a slightly bitter and earthy flavor. It was perfect with the salmon that my husband baked that night. Can't wait to try it on a salad next.




print recipe

Mustard Leaf Sauce
This recipe for a colorful Mustard Leaf Sauce doubles as a marinade and is a wonderful accompaniment to fish, cooked meats and salads.
Ingredients
  • 2 1/2 cups Mustard greens
  • 1/4 cup Fresh parsley
  • 1 clove Garlic
  • 3 tablespoons White wine vinegar
  • 1/2 cup Extra virgin olive oil
  • small pinch Red pepper flakes
  • To taste Salt and pepper
Instructions
Wash and dry mustard greens, then give them a rough chop. Add the mustard leaves, parsley and garlic to a food processor and pulse until chopped, add the vinegar. With the processor still running, add the olive oil. Add red pepper and salt and pepper to taste. Add 1 to 2 tablespoons water, if a more loose (thin) sauce is desired.
Details
Prep time: Cook time: Total time: Yield: 4 to 6



Spoonful Mustard Leaf Sauce

Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

38 comments:

  1. So interesting! Mustard greens are beautiful and how fun that you used them in a sauce. I can imagine it would be great with so many things!

    ReplyDelete
    Replies
    1. Thanks Chris, trying to figure out different ways to prepare them, they like the cooler weather and probably won't last to much longer in the garden this year.

      Delete
  2. Such a beautiful green and the sauce sounds and looks delicious!WOW!

    ReplyDelete
    Replies
    1. Thanks Kushi, mustard greens pack a lot of flavor.

      Delete
  3. I've never had mustard greens before but they look so fresh growing like that! This salmon looks fabulous!

    ReplyDelete
    Replies
    1. Thanks Sara, the greens were a good accompaniament to the salmon.

      Delete
  4. The greens look beautiful Cheri. You are a master gardener! The sauce sounds very interesting and perfect on a nice piece of salmon. Have a great weekend!

    ReplyDelete
    Replies
    1. Thanks Tricia, can't beleive it's almost Friday, time is slipping by so fast.

      Delete
  5. The sauce looks very vibrant and nice. Have a lovely day ♥

    summerdaisy.net

    ReplyDelete
  6. Cheri, if it tastes as fab as it looks, then you go girl! I'm going to try your recipe with arugula... and then greens from my beets. I wonder if you add nuts and parmesan cheese to the processor you could do pesto and freeze for later in the year? The pics are spot on!

    ReplyDelete
    Replies
    1. Thanks Sandra, arugula and beets both sound good. I know that pesto freezes well, so I don't see why not. My lettuce is about gone, earliest year ever.

      Delete
  7. Congratulations on successfully planting mustard seed from scratch! That's a huge accomplishment, and this sauce looks awesome! Have a great rest of your week :)

    ReplyDelete
    Replies
    1. Thanks Phi, now I have to figure out what to do with the rest of it, haha!

      Delete
  8. You are so adventurous! I have never grown mustard and never made the sauce either. Great job on both : )

    ReplyDelete
    Replies
    1. Thanks Mindy, the weather has been a bit crazy here on the coast we will be in your neck of the woods in a couple of weeks. Have a great week-end.

      Delete
  9. Wow, great new recipe, great use of mustard seed and fabulous photos, Cheri! You're rocking your new blog look with fabulous creations!

    ReplyDelete
    Replies
    1. Thanks Robyn, you are too kind, now I have to figure out what to do with the rest of the mustard greens. Ha!

      Delete
  10. To tell you the truth I've never tried mustard greens. This looks so good, that this might have to change!

    ReplyDelete
    Replies
    1. Hi Abbe, if you like arugula I bet you would like mustard greens they are a little bitter like that. Have a nice week-end!

      Delete
  11. This is another thing I need to look at planting. Thanks for sharing 😀

    ReplyDelete
  12. Contrasting flavors of a sweet fish and the more bitter mustard greens looks to be the perfect pairing!

    ReplyDelete
  13. What lush green looking sauce, Cheri. I also use mustard leaves for making spicy gravy, so I can tell that i am gonna love this.

    ReplyDelete
    Replies
    1. Hi Anu, spicy gravy sounds delicious, I will check out your site. Thanks!

      Delete
  14. Cheri:
    I'm so glad you decided to plant mustard greens. The plant is extraordinarily beautiful and I love the tangy taste. Your sauce looks marvelous.
    Thanks you so much.
    D

    ReplyDelete
    Replies
    1. It is a beautiful plant, the color is so vibrant, thanks Dena for reminding me.

      Delete
  15. How interesting! I've never had mustard greens - that sauce looks great on that salmon and sounds good.

    ReplyDelete
    Replies
    1. Thanks Lea Ann, this is the first time that I have grown mustard greens and certainly won't be the last, they are delicious!

      Delete
  16. Looks perfect, Cheri! I love how so many cultures have their own salsa verde - and now you have created your own culture with this mustard greens recipe!

    ReplyDelete
    Replies
    1. Thanks David, heard you guys are having some crazy monsoons this summer, bet the desert will be greener than usual.

      Delete
  17. Mustard greens are on my "possible" list to grow next year, I was just worried I wouldn't think of anything to do with them... but this sauce looks amazing!!

    ReplyDelete
    Replies
    1. They are the easiest veggie I have ever planted ever......they are great sauteed, steamed and even mixed into mashed potatoes. Maybe plant just a little you won't be sorry. Thanks Pamela.

      Delete
  18. I love mustard greens and am so envious that you have so much! This sauce sounds amazing, Cheri!

    ReplyDelete
  19. I love mustard greens and am so envious that you have so much! This sauce sounds amazing, Cheri!

    ReplyDelete
  20. What a marvelous topping for your salmon steaks!! Oh, how I wish this was MY dinner tonight!!

    ReplyDelete
  21. The mustard greens are really a pretty plant. Have you ever tried growing them in AZ? I just made chimichurri recently. It was delicious! Your comparison helps me know what this sauce might taste like. I bet it was so good on the salmon. Thanks for sharing!

    ReplyDelete