Baked Yams with Alaska Salmon Sour Cream and Chives

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
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.
Add ½ teaspoon chipotle pepper sauce or ½ teaspoon ground coriander and 1/8 teaspoon white pepper to sour cream mixture.