- 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
- calories 349
- caloriesfromfat 43 %
- fat 16.8 g
- satfat 3.8 g
- monofat 7.6 g
- polyfat 3.4 g
- protein 38.4 g
- carbohydrate 9.3 g
- fiber 2.2 g
- cholesterol 121 mg
- iron 1.6 mg
- sodium 324 mg
- calcium 69 mg
How to Make It
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.
Place watercress-potato mixture, butter, and 1/4 teaspoon salt in a food processor, and process until smooth; set aside, and keep warm.
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.
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.
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.