Fresh Salmon with Tricolored Peppercorn Sauce

1/2 Fresh lemon

Salmon steaks or fillets -- (to serve 4) 1/3 Stick butter*

1 ts Dijon mustard

1 ts Fresh lemon juice

1 tb Tricolored peppercorns

-- finely crushed 1 tb 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.