Creamy Chili Salmon

By CathyD

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

Details

Servings 1
Adapted from publix.com

Preparation

Step 1

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%