Curry Spice Dressing

Firecracker Grilled Salmon

8 (4 ounce) fillets salmon

1/2 cup peanut oil

4 tablespoons soy sauce

4 tablespoons balsamic vinegar

4 tablespoons green onions, chopped

3 teaspoons brown sugar

5 tsp. Backyard Patch Curry Spice Dressing Mix

1 tsp. sesame oil

½ tsp. salt

 

Place salmon fillets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, herb mix, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.  Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking. Serve with dressed greens or grilled fruit.

Spice Rubbed Pork

1 ½ pounds pork tenderloin

3 ½ tsp Backyard Patch Curry Spice Dressing Mix

½ tsp salt

4 2-ounce pieces store bought cornbread

Preheat grill for covered direct grilling on medium high. In small bowl add salt and curry spice dressing blend.  Rub all over pork.  Grill covered 15 minutes or until cooked through. (internal temperature 145 degrees.)  Add cornbread to grill and grill 1 minute per side until toasted.  Transfer pork and cornbread to cutting board, tent with foil.  Thinly slice pork and serve with cornbread