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-oz) sockeye (or 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

Prep

• Always check fish for bones.

Steps

1. Whisk in medium bowl: dry ranch mix, buttermilk, yogurt, and ½ teaspoon chili powder until blended.
2. Preheat large sauté pan on medium-high 2–3 minutes. Season salmon with salt, pepper, and remaining 1 teaspoon chili powder (wash hands). Place oil in pan, then add salmon; cook 3–4 minutes on each side and until salmon is 145°F (or opaque and separates easily).
3. Chop chives. Top salmon with sauce and sprinkle with chives. Serve.

Ingredients

• 1 (8.5-oz) box corn muffin mix
• ½ cup whole milk buttermilk (or milk)
• 1 large egg (or ¼ cup egg substitute)
• 1 (11-oz) can Southwest (or Mexican) style corn, drained
• 4 tablespoons canola oil, divided

Steps

1. Combine dry muffin mix, buttermilk, and egg until blended. Fold in corn 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 ¼ cup batter for each cake into pan (4 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.