SALMON IN LEMONGRASS BROTH Pad thai noodles or rice sticks are available at specialty markets or large supermarkets. Or, you can substitute plain vermicelli, cooked according to package directions. 4 ounces pad thai noodles or rice sticks 4 6-ounce salmon fillets, skinned, cut 1/2 inch thick 1 teaspoon peanut oil or cooking oil Nonstick cooking spray 4 lime leaves or 2 tablespoons fresh lime juice 4 green onions, thinly bias-sliced 3 stalks lemon grass, finely chopped (about 1/4 cup) 2 medium carrots, peeled and thinly sliced (about 1 cup) 2 inches fresh ginger, finely chopped (about 2 tablespoons) 1 to 2 tablespoons Asian fish sauce (nuoc nam or nam pla) 1 to 2 jalapeño peppers, finely chopped 1/4 teaspoon salt 4 ounces spinach, stems trimmed (about 3 cups) 1/2 cup fresh cilantro leaves

Soak the noodles or rice sticks in hot tap water for 3 minutes or until softened. Drain; set aside. Brush fish with oil.

To grill, place fish in a wire grill basket lightly sprayed with nonstick cooking spray. Grill on the rack of an uncovered grill directly over medium coals for 4 to 6 minutes or until fish begins to flake easily, turning once. Or, to broil, place fish on the unheated rack of a broiler pan. Broil 4 inches from heat for 4 to 6 minutes. Cut or flake cooked salmon into large pieces.

Meanwhile, bring 6 cups water to boiling in a large saucepan. Add lime leaves or lime juice, green onion, lemongrass, carrot, ginger, fish sauce, jalapeño, salt, and the drained noodles. Simmer, uncovered, for 3 minutes. Remove from heat; stir in spinach and cilantro.

To serve, ladle the broth into six large soup bowls, dividing the vegetables and noodles evenly. Top with the salmon.

Makes 6 (1 1/3-cup) servings.

1 Serving - 1 1/3 cup: Calories: 199, Fat: 5g (Saturated: 1g), Cholesterol: 20mg, Sodium: 374mg, Carbohydrate: 21g, Protein: 17g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]