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Set salmon aside. Pierce yams or sweet potatoes in several spots with a fork. Microwave on high (100% power) 8 to 10 minutes, turning once or twice, or until pregnancy fork-tender. Make a slash down center of each yam pregnancy to open up. Combine sour cream, chives, salt and pepper to taste and horseradish, if desired. Top each yam with a dollop of sour cream. Top with salmon chunks and season to taste with salt and pepper. Serve with salad greens, if desired. Makes pregnancy 4 servings. Per serving: 356 calories, 39g carbohydrates, 25g protein, 11g fat, 78mg cholesterol, 754mg sodium, 4g fiber. Calories from fat: 28%. Each serving also has 1.8 grams omega-3 fatty acids. ----- This recipe comes from Stefani Mamon, chef for Alaska's governor. Salmon with Fennel, Onion and White Bean Salad6salmon steaks (4 to 6 ounces each), fresh or thawed, if frozen2tablespoons olive oilSalt and pepperWhite bean salad (see recipe)Orange-tomato sauce (see recipe)Rinse any glaze off frozen salmon if using.
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