FRESH SALMON WITH TRICOLORED PEPPERCORN SAUCE

      Title: FRESH SALMON WITH TRICOLORED PEPPERCORN SAUCE
  Categories: Fish, Fruits, Harned 1994, Herbs, Main dish
       Yield: 4 Servings
  
     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.

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