Fresh salmon with tricolored peppercorn sauce

Yield: 4 servings

Measure Ingredient
½ \N Fresh lemon
\N \N Salmon steaks or fillets (to serve 4)
⅓ \N Stick butter*
1 teaspoon Dijon mustard
1 teaspoon Fresh lemon juice
1 tablespoon Tricolored peppercorns finely crushed
1 tablespoon Fresh dill; finely chopped

*No substitutions.

Squeeze juice from lemon half over salmon and barbecue or broil. Don't overcook.

Melt butter; mix in mustard and lemon juice. When salmon is done, sprinkle evenly with crushed peppercorns, add dill, and drizzle melted butter sauce over all. Serve immediately.

From 1994"Shepherd's Garden Seeds Catalog." Pg. 84. Typed for you by Cathy Harned.

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