Baked Yams with Wild Alaska Salmon
A great new way to serve a stuffed baked potato. Baked yams are sliced in half and filled with sour cream and salmon chunks.
14.75 oz. Alaska canned or poached salmon
4 med. yams or sweet potatoes, gently scrubbed
1 cup sour cream
Chopped fresh chives or cilantro
Salt and freshly ground black pepper, to taste
Fresh salad greens
1. Drain the salmon, remove the skin and bones, if needed, and break into large chunks. Cover and set aside.
2. Preheat the oven to 400°F.
3. Bake the yams or sweet potatoes in the oven for 40-50 min., until tender. To check that they are done, press them gently, protecting your hand with a cloth; they should feel soft.
4. Slice each yam or sweet potato down the middle and spoon in sour cream. Scatter fresh chives or cilantro over the top and fill with Alaska salmon chunks. Season with freshly ground black pepper and serve with fresh greens.