Fresh salmon with tricoloreed peppercorn sauce

• 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

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.
 
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