Boyd Recipes

Online Recipe File for Joshua & Deb Boyd


lime juice

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.

Vietnamese Chili Sauce for Dipping

3/4 C fish sauce
1   C water
1   Lime, juiced
1/2 C of sushi vinegar
1/2 tsp of Chili garlic sauce ( from jar)
3/4 C of Sugar
Bring above to a simmer (180deg to 200deg) until sugar disolves
While simmering, taste and if needed add up to another 1/4 C sugar.

Cool, then add:
1/4 C jullianed carrot
1/4 C Finely sliced (use the mandolin on the smallest setting) and
quartered white onion
1   garlic clove, roughly minced (use knife)

Add more chili paste to taste.  Remeber it is a dipping sauce, so it
can be a bit on the hotter side since people won’t eat a lot at once.
Also, the original recipes called for a lot more heat that I said so

Please at least add enough so you can kinda see the seeds floating in
the sauce.

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