SALMON WITH SPICE CRUST 1 tablespoon ground cumin 2 teaspoons ground turmeric 1 tablespoon grated fresh ginger 1 tablespoon finely chopped lemon grass 4 kaffir lime leaves, finely chopped (or 2 teaspoons grated lime rind) 1 tablespoon lime juice 2 tablespoons chopped fresh coriander leaves 4 fresh red chilies, seeded, finely chopped 2 teaspoons peanut oil 4 200g thick salmon fillets 350g snake beans 1 clove garlic, crushed 1 tablespoon soy sauce

Combine spices, ginger, lemon grass, lime leaves, lime leaves, juice, coriander, chilies and half the oil in small bowl. Heat lightly oiled large nonstick pan, cook salmon until browned on both sides. Transfer salmon to oven tray, spread spice mixture over one side of salmon. Bake in 400°F about 10 minutes or until salmon is cooked through. Meanwhile, cut beans into 15cm lengths. Heat large pan or wok, add remaining oil, then garlic and beans, stir-fry until just tender. Serve salmon immediately with beans; drizzle with soy sauce.

Serves 4.

Per serving: 15.2g fat, 296 calories.

[Simply Lite Food, A Collection Of SimplyLite's Best Recipes]