Creamy Chili Salmon with Corn Griddlecakes

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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 large egg (or 1/4 cup egg substitute)

2/3 cup Deli roasted corn and poblano salad

4 tablespoons canola oil, divided