Source: dLife

Fresh salmon fillets over a potato/watercress puree topped with red and yellow peppers.

Servings

1.5 cup Potatoes, fresh, with skin, diced , peeled
8 cup fresh watercress, chopped (or torn spinach)
1 tbsp unsalted butter
0.5 tsp salt , divided
2 tbsp cold water
0.75 cup chopped yellow bell peppers
0.75 cup chopped red bell peppers
6 salmon fillet , about 1-inch thick (skinned )
1 cooking spray

1 Boil 8 cups of water in a pot or Dutch oven. Cook potatoes in water 15 minutes. Add watercress and cook 10 minutes. Strain well.
2 Using a food processor, puree potato/watercress mixture, butter, and 1/4 teaspoon salt until smooth. Reserve in a warm place.
3 Pour 2 tablespoons water in a frying pan and heat. Mix in pepper, place lid on pan, and cook 10 minutes over medium heat, stirring frequently.
4 Using a slotted spoon, place bell peppers in a bowl and reserve.
5 Season salmon with the rest of the salt.
6 Heat a cooking spray coated frying pan over medium high heat. Lay fish in pan and cook 4 minutes per side or until fish is flaky.
7 Spoon 1/3 cup watercress mixture onto each of 6 plates, top with 1 piece of salmon and 2 tablespoons bell peppers.