The original of this recipe was in Cooking Light, and I've modified it for personal tastes. I first made this for Christmas Eve supper, and we fought over the leftovers for breakfast the next morning. Recipe can be easily multiplied as needed.
Preheat oven to 350 deg.F. Lightly oil a 9-in. pie plate or other baking dish.
Combine the yogurt, horseradish and chives in a small bowl. Season with salt and pepper. Season the salmon lightly with salt and pepper. Place salmon in pan and pour sauce over it.
Bake salmon until just cooked through, about 18 to 20 minutes. Transfer to plate. Garnish with chives.
Note1: The original calls for low-fat yogurt, but I don't like the additives, and always use whole milk natural yogurt.
Note2: The original recipe suggests 1 tbl. of the yogurt mix spread on the fish, with the remainder passed as a sauce. I really prefer cooking all of the sauce and serving the pan sauces with the fish.
Note3: A fillet works as well as a steak, just watch the thickness.
Note4: Try fresh dill instead of chives - lovely. Also, really drain the horseradish well.