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Publix Aprons Recipes

Creamy Chili Salmon with Corn Griddlecakes

Total Time - 40 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare griddlecakes through step 1 (5 minutes)
  • Prepare salmon through step 1 (5 minutes)
  • Complete griddlecakes, then complete salmon; serve (30 minutes)

Creamy Chili Salmon

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. Whisk in medium bowl: dry ranch mix, buttermilk, yogurt, and 1/2 teaspoon chili powder until blended.
  2. 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).
  3. Chop chives. Top salmon with sauce and sprinkle with chives. Serve.

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%

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Corn Griddlecakes

1 (8.5-oz) 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

  1. Combine dry muffin mix, buttermilk, and egg until blended. Fold in corn salad and let stand 10 minutes for flavors to blend.
  2. 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.

CALORIES (per 1/4 recipe) 390kcal; FAT 24g; CHOL 5mg; SODIUM 680mg; CARB 38g; FIBER 1g; PROTEIN 6g; VIT A 4%; VIT C 20%; CALC 10%; IRON 10%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.


Add to your grocery list 1/2 cup plain nonfat Greek yogurt
Add to your grocery list 1 cup whole milk buttermilk (or milk)

Add to your grocery list 2/3 cup roasted corn and poblano salad

Dry Grocery
Add to your grocery list 1 (8.5-oz) box corn muffin mix
Add to your grocery list 1 tbsp dry ranch dressing mix

Add to your grocery list 1-oz bag fresh chives

Add to your grocery list 4 sockeye (or coho) salmon fillets, skin removed (6-oz each)

From Your Pantry
Add to your grocery list 5 tbsp canola oil
Add to your grocery list 1 1/2 tsp chili powder
Add to your grocery list 1 large egg (or 1/4 cup egg substitute)
Add to your grocery list 1/2 tsp kosher salt

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Aprons Advice

  • Complete your meal with broccoli, romaine salad blend, and cake for dessert.
  • Save some of the sauce from the salmon recipe to serve over the griddlecakes.
  • Whisk the extra 2 1/2 tablespoons ranch seasoning mix into 1 1/2 cups buttermilk for a quick salad dressing.
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Recipe Version seaf0178