Baked Yams with Alaska Salmon Sour Cream and Chives

Ingredients:
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
4 medium yams or sweet potatoes
1 cup light sour cream
3 Tablespoons chopped fresh chives
Salt and pepper
Fresh salad greens, if desired
Directions:
Drain and chunk Alaska salmon, removing skin and bones (if any).
Cover and set aside. Blend sour cream and chives in bowl; refrigerate until needed.
Wipe yams clean with damp paper towels. Pierce each yam with a fork. Bake for 40 to 50 minutes in 400°F oven or 8 to 10 minutes in microwave, turning occasionally, until tender to the touch.
Slice each yam lengthwise to nearly split; spoon in ¼ cup sour cream mixture. Top with Alaska salmon chunks; season to taste with salt and pepper.
Serve with fresh salad greens, if desired.
Variation:
Add ½ teaspoon chipotle pepper sauce or ½ teaspoon ground coriander and 1/8 teaspoon white pepper to sour cream mixture.