Creamy Chili Salmon With Corn Griddlecakes

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READY IN: 20mins

Ingredients Nutrition

  • 1 tablespoon dry ranch dressing mix
  • 12 cup whole milk buttermilk (or milk)
  • 12 cup plain nonfat Greek yogurt
  • 1 12 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)
  • 12 teaspoon kosher salt
  • 14 teaspoon pepper
  • 1 tablespoon canola oil
  • 1 tablespoon fresh chives, finely chopped
  • Corn Griddlecakes

  • 1 (8 1/2 ounce) box corn muffin mix
  • 12 cup whole milk buttermilk (or milk)
  • 1 large egg (or 1/4 cup egg substitute)
  • 23 cup Deli roasted corn and poblano salad
  • 4 tablespoons canola oil, divided


  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%.

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