Creamy Chili Salmon with Corn Griddlecakes | Publix Super Markets

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-oz) sockeye (or 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 (8.5-oz) box corn muffin mix
• 1 large egg (or 1/4 cup egg substitute)
• 1 (11-oz) can Southwest (or Mexican) style corn, drained
• 4 tablespoons canola oil, divided