Pan-Seared Salmon With Watercress Purée

• 1 1/2 cups cubed peeled red potato
• 8 cups trimmed watercress or torn spinach (about 1 pound)
• 1 tablespoon butter
• 1/2 teaspoon salt, divided
• 2 tablespoons water
• 3/4 cup diced yellow bell pepper
• 3/4 cup diced red bell pepper
• 6 (6-ounce) skinned salmon fillets (about 1 inch thick)
• Vegetable cooking spray

1. Bring 8 cups water to a boil in a large Dutch oven. Add potato, and cook 15 minutes. Add watercress, and cook an additional 10 minutes. Drain well.
2. Place watercress-potato mixture, butter, and 1/4 teaspoon salt in a food processor, and process until smooth; set aside, and keep warm.
3. Heat 2 tablespoons water in a large nonstick skillet over low heat. Add bell peppers; cover and cook 10 minutes or until tender, stirring occasionally. Spoon bell pepper mixture into a bowl; set aside, and keep warm.
4. Sprinkle remaining 1/4 teaspoon salt over fish; set aside. Coat skillet with cooking spray, and place over medium-high heat until hot. Add fish, and cook 4 minutes on each side or until fish flakes easily when tested with a fork.
5. Spoon 1/3 cup pureed watercress mixture onto each of 6 plates; arrange 1 fillet on each plate, and top each with 2 tablespoons bell pepper mixture.

torn spinach, butter, salt, water, yellow bell pepper, red bell pepper, salmon, vegetable cooking spray

Taken from www.myrecipes.com/recipe/pan-seared-salmon-with-watercress-pure (may not work)