Baked Yams with Sockeye Salmon, Sour Cream, and Chives - 39g Carbs, 4g Fiber
From: Vital Choice Seafood
Variation: Add 1/2 tsp chipotle pepper sauce OR 1/2 tsp ground coriander
to sour cream mixture.
Servings: 4
2 cans (7.5 oz. each) Traditional Wild Red Sockeye Salmon OR
2 cans (6.5 oz. each) skinless-boneless Wild Red Sockeye Salmon
4 medium yams or sweet potatoes
1 cup light sour cream
3 Tbsp chopped fresh chives
Sea salt and organic black pepper
Fresh salad greens
Drain and chunk sockeye 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 1/4 cup sour cream
mixture.
Top with Alaska salmon chunks; season to taste with salt and pepper.
Serve with fresh salad greens.
Servings: 4
Nutrition per Serving:
356 Calories, 11g Total Fat, 5g Saturated Fat, 29% Calories from Fat,
78mg Cholesterol, 25g Protein, 39g Carbs, 4g Fiber, 754mg Sodium,
365mg Calcium and 1.8g Omega-3 Fatty Acids
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