Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Marinated Salmon with Couscous

From Everyday Food

– 1 bunch cilantro, stems removed
– 3 garlic cloves, chopped
– 1-2 red jalapeno (or similar) peppers (seeded and chopped)
– 1.5 in piece fresh ginger, peeled and minced
– 1 tsp paprika
– 1 tsp ground cumin
– 1/4 cup plus 1 tbsp olive oil
– zest of 1 lemon
– 2 tbsp lemon juice
– 4 salmon steaks (6-8 oz each)
– 1 cup couscous

In a food processor, pulse cilantro, garlic, peppers, ginger, paprika, and cumin until fine. Add 1/4 cup oil and lemon juice, pulse to combine.

Arrange salmon in a 9×13 baking dish. Rub both sides with mixture. Cover and fridge 30 minutes.

Preheat oven to 375.

Bake salmon uncovered until opaque (12ish minutes).

Prepare couscous normally, then add lemon zest to finished couscous and stir.

Microwave Steamed Cod w/ Ginger

– 4 scallions, white and green parts separated and sliced.
– 2 tbsp ginger, pealed and grated with micro-plane grater
– 2 tbsp rice vinegar
– 2 tbsp vegetable oil
– 1/4 tsp red-pepper flakes
– 1 tsp sugar
– 4 skinless cod fillets (about 6oz each)

In a shallow 2 qt microwave safe dish with a lid, stir together scallion whites, ginger, vinegar, oil, red-pepper flakes, and sugar. Season with salt. Marinate cod in dish 20 minutes, turning once.

Cover and microwave on power level 8, 4 minutes. Let stand, covered, until fish is opaque throughout, 5 minutes. Top with scallion greens. Serve with rice.

Soy Maple Salmon

* 2 boneless salmon fillet, serving size (could be a good bit more)
* 2 tablespoons maple syrup
* 1 tablespoons soy sauce
* 1 tablespoons melted butter
* 1 tablespoons fresh lime juice
* 1/2 teaspoon lime zest
* chopped fresh chives
* lemon wedges

Preheat the grill for medium-high heat and lightly oil grate (I used the
upper, but if you don’t have an upper shelf, then lower the tempurature).

Whisk together the maple syrup, soy sauce, butter, lime juice, and lime zest.

Season the salmon fillet with salt and pepper, and put a spoon full of
sauce over it to marinate for a few minutes.

place skin-side down on either the upper shelf, or reduce the grill temperature.
Close the lid on the grill for 5 minutes. Baste the salmon and close
again. While waiting on the salmon, reduce the glaze lightly, until it
coats the back of a spoon. Continue cooking until the salmon flakes
easily with a fork and is 140 deg. Just before removing, add a bit
more glaze.

Serve the salmon, lightly drizzled with thickened glaze. Garnished with
chopped fresh chives and lemon wedges.

Spice Rubbed Fish with Lemony Rice

and Everyday Food, Jan/Feb 2011

Serves 4

1 tablespoon unsalted butter
1 small onion minced
1 garlic clove minced
1 cup basmati (or white) rice
1 tablespoon lemon juice
Zest from 1 lemon
2 cups chicken broth
1 pounds of a firm white fish (cod) cut into 4 pieces
2 teaspoons of spice rub

In a medium skillet (yes, skillet, fish will later be added) heat butter over medium heat, add in onion and garlic cook and stir until softened. Stir in rice and cook for another minute, then add in lemon juice, lemon zest, and water, bring to a boil then cover and simmer for about 13 minutes.

While rice is cooking prepare spice rub for fish
2 tsp coriander
1/2 tsp ginger
1/2 tsp paprika
1/4 tsp ground cumin
dash ground pepper

rub onto one side of fish, set aside until ready to cook

After 13 minutes lay fish close together on top of rice put the lid back on and cook for another 7 minutes until rice is tender and fish is opaque.

Grilled Swordfish with Caper Sauce

  • 1/2 c Dry white wine
  • 5 Cloves garlic; minced
  • 2 ts Chopped fresh rosemary; divided
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 4 (4oz) swordfish steaks
  • Pam spray
  • 1/3 c Lemon juice
  • 3 tb Basil or lemon flavored Olive oil or extra virgin olive oil
  • 1 tb Capers
  • 3 tb Bread crumbs

Marinate fish in combined wine, garlic and 1
teaspoon rosemary, sprinkled with salt and pepper,
covered, 1 hour in the fridge. Remove fish and
discard marinade.

Grill or broil fish over hot coals 4-5 minutes
each side.

Combine remaining rosemary, lemon juice, oil,
capers and breadcrumbs. Spoon over fish and serve
at once.


Easy Baked Salmon

If using thin filets, reduce cooking time by 4-10 minutes.

Preheat oven to 450.

  • 4 thick wild coho salmon fillets (1.5-2″ thick) (I don’t care if coho or not, or wild vs. farmed)
  • 1/2 cup mayo
  • zest and juice of half a lemon
  • 2 cloves minced (finely) garlic
  • sea salt and fresh ground pepper to taste.

Place fillets skin side down on a pan that has been lined with Al
foil. Mix mayo with lemon juice, zest, and garlic. Smear mayo mixture
all over the top and sides of the fillets, then add salt and pepper.
Place into hot over and cook 18 minutes. If not done enough bake
another 1-2 minutes.

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