Recipe - Fresh Salmon With Tricolored Peppercorn Sauce
Categories: Fish, Fruits, Harned 1994, Herbs, Main Dish, Fresh Salmon With Tricolored Peppercorn Sauce
One half Fresh lemon
Salmon steaks or fillets
(to serve 4)
1/3 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Fresh Salmon With Tricolored Peppercorn Sauce recipe makes 6 Servings
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