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Melt margarine (or butter) in a large saucepan. Add pepper-and-onion mix and and jalapeño; sauté 3 to 5 minutes or until tender. Stir in flour. Stir in milk and half-and-half. Cook and stir until slightly thickened. Cook and stir 2 minutes more.
Stir in potatoes, salmon, watercress, lemon juice, salt and pepper. Cook and stir until heated through.