Aprons Recipes

Creamy Chili Salmon with Corn Griddlecakes

Total Cooking 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)

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.

Creamy Chili Salmon

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

Steps

    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.

Nutritional Value

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%

Corn Griddlecakes

Ingredients

    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

Steps

    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.

Nutritional Value

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%

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

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

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