Creamy Chili Salmon with Corn Griddlecakes | Publix Super Markets
Creamy Chili Salmon with Corn Griddlecakes
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.publix.com.
Cooking tools:
- Instant-read thermometer
- Saute pan
- Nonstick skillet
- Stove
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Can opener
- Colander
- Spatula
- Paper towel
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
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