Boyd Recipes

Online Recipe File for Joshua & Deb Boyd



Salmon w/ Couscous Pilaf

1 pound carrots, quartered lengthwise and sliced 1/8″ thick diagonally
1 c couscous
1/2 c silvered almods
1/2 c raisins
1/4 c chopped herb (prefer not the recommended mint)
1 tbsp Olive oil
4 salmon fillets, 6-8 oz each.
lemon wedges

Preheat oven to 450.

In a 9 x 13 pan, mix carrots, couscous, almonds, raisins, her, oil, 1.75 cups water, 1.5 tsp salt, 1/4 tsp pepper (if fresh ground).

Place salmon on top of mixture, season generously. Cover pan with foil.

Bake until fish is opaque, 30 minutes ish.

Transfer fish to plates, fluff couscous and serve with lemon.

Orange Mustard Salmon

6 oz baby spinach, stemmed
8 oz mushrooms, thinly sliced
2 scallions, thinly sliced
4 skinless salmon fillets (6 oz each)
2 tbsp dijon mustard
2 tbsp OJ

in a 9×13 microwave safe dish, combine spinach, mushrooms, and scallions. Place fillets on top and sprinkle with salt/pepper.

In a bowl mix mustard and OJ. Spread over salmon. Microwave until fish is cooked and spinache wilted (8 minuts?).


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.

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.

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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