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.