Creamy Chili Salmon With Corn Griddlecakes Recipe

Name: Creamy Chili Salmon With Corn Griddlecakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon dry ranch dressing mix; ½ cup whole milk buttermilk (or milk); ½ cup plain nonfat Greek yogurt; 1 ½ 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); ½ teaspoon kosher salt; ¼ teaspoon pepper; 1 tablespoon canola oil; 1 tablespoon fresh chives, finely chopped; 1 (8 1/2 ounce) box corn muffin mix; ½ cup whole milk buttermilk (or milk); 1 large egg (or 1/4 cup egg substitute); ⅔ cup Deli roasted corn and poblano salad; 4 tablespoons canola oil, divided

Servings: persons

1 tablespoon dry ranch dressing mix
½ cup whole milk buttermilk (or milk)
½ cup plain nonfat Greek yogurt
1 ½ 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)
½ teaspoon kosher salt
¼ teaspoon pepper
1 tablespoon canola oil
1 tablespoon fresh chives, finely chopped
1 (8 1/2 ounce) box corn muffin mix
½ cup whole milk buttermilk (or milk)
1 large egg (or 1/4 cup egg substitute)
⅔ 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 saute pan on medium-high 2-3 minutes.
4
Always check fish for bones.
5
Season salmon with salt, pepper, and 1 teaspoon chili powder.
6
Place oil in pan, then add salmon; cook 3-4 minutes on each side or until salmon is 145F (or opaque and separates easily).
7
Chop chives.
8
Top salmon with sauce and sprinkle with chives.
9
Serve.
10
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%.
11
Corn Griddlecakes:.
12
Combine dry muffin mix, buttermilk, and egg until blended.
13
Fold in corn salad and let stand 10 minutes for flavors to blend.
14
Preheat large, nonstick saute pan on medium 2-3 minutes.
15
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.
16
Drain cakes on paper towels; repeat with remaining oil and batter.
17
Serve.
18
Nutritional Information: CALORIES (per 1/4 recipe) 390kcal; FAT 24g; CHOL 5mg; SODIUM.
19
680mg; CARB 38g; FIBER 1g; PROTEIN 6g; VIT A 4%; VIT C 20%; CALC 10%; IRON 10%.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon dry ranch dressing mix, ½ cup whole milk buttermilk (or milk), ½ cup plain nonfat Greek yogurt, 1 ½ teaspoons chili powder, divided, and more.

Yes, Creamy Chili Salmon With Corn Griddlecakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Creamy Chili Salmon With Corn Griddlecakes

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