Creamy Chili Salmon With Corn Griddlecakes

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon dry ranch dressing mix
• 1/2 cup whole milk buttermilk (or milk)
• 1/2 cup plain nonfat greek yogurt
• 1 1/2 teaspoons chili powder, divided
• 4 (6 ounce) sockeye salmon fillets (thawed, if needed) or 4 (6 ounce) coho salmon fillets, skin removed (thawed, if needed)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 tablespoon canola oil
• 1 tablespoon fresh chives, finely chopped
• 1 (8 1/2 ounce) box corn muffin mix
• 1/2 cup whole milk buttermilk (or milk)
• 1 large egg (or 1/4 cup egg substitute)
• 2/3 cup deli roasted corn and poblano salad
• 4 tablespoons canola oil, divided

Recipe

• 1 creamy chili salmon:.
• 2 whisk in medium bowl: dry ranch mix, buttermilk, yogurt, and 1/2 teaspoon chili powder until blended.
• 3 preheat large sauté pan on medium-high 2-3 minutes. always check fish for bones. season salmon with salt, pepper, and 1 teaspoon chili powder. place oil in pan, then add salmon; cook 3-4 minutes on each side or until salmon is 145°f (or opaque and separates easily).
• 4 chop chives. top salmon with sauce and sprinkle with chives. serve.
• 5 nutritional information: calories (per 1/4 recipe) 310kcal; fat 14g; chol 95mg; sodium 620mg; carb 4g; fiber 0g; protein 40g; vit a 10%; vit c 2%; calc 10%; iron 4%.
• 6 corn griddlecakes:.
• 7 combine dry muffin mix, buttermilk, and egg until blended. fold in corn salad and let stand 10 minutes for flavors to blend.
• 8 preheat large, nonstick sauté pan on medium 2-3 minutes. place 2 tablespoons oil in pan, then scoop 1/4 cup batter for each cake into pan (four patties, 2 inches apart); cook 2-3 minutes on each side or until golden. drain cakes on paper towels; repeat with remaining oil and batter. serve.
• 9 nutritional information: calories (per 1/4 recipe) 390kcal; fat 24g; chol 5mg; sodium.
• 10 680mg; carb 38g; fiber 1g; protein 6g; vit a 4%; vit c 20%; calc 10%; iron 10%.