Pan-Seared Salmon with Watercress Purée

Ingredients

• 1 tablespoon butter 
• 0.8 cup bell pepper diced red
• 1.5 cups potatoes red cubed peeled
• 36 ounce skinned salmon fillets ()
• 0.5 teaspoon salt divided
• 1 pound torn spinach trimmed
• 2 tablespoons water 
• 0.8 cup bell pepper diced yellow

Equipment

• food processor
• bowl
• frying pan
• dutch oven

Directions

1. Bring 8 cups water to a boil in a large Dutch oven.
2. Add potato, and cook 15 minutes.
3. Add watercress, and cook an additional 10 minutes.
4. Drain well.
5. Place watercress-potato mixture, butter, and 1/4 teaspoon salt in a food processor, and process until smooth; set aside, and keep warm.
6. Heat 2 tablespoons water in a large nonstick skillet over low heat.
7. 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.
8. Sprinkle remaining 1/4 teaspoon salt over fish; set aside. Coat skillet with cooking spray, and place over medium-high heat until hot.
9. Add fish, and cook 4 minutes on each side or until fish flakes easily when tested with a fork.
10. 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.