Fresh Salmon with Tricolored Peppercorn Sauce
Yield
4 servingsPrep
5 minCook
10 minReady
15 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
lemon
fresh |
|
| 4 | each |
salmon steaks
or fillets |
*
|
| ⅓ | each |
butter
stick |
*
|
| 1 | teaspoon |
dijon mustard
|
|
| 1 | teaspoon |
lemon juice
fresh |
|
| 1 | tablespoon |
peppercorns
tricoloured, finely crushed |
|
| 1 | tablespoon |
dill weed
fresh, finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
lemon
fresh |
|
| 4 | each |
salmon steaks
or fillets |
*
|
| 0.3 | each |
butter
stick |
*
|
| 5 | ml |
dijon mustard
|
|
| 5 | ml |
lemon juice
fresh |
|
| 15 | ml |
peppercorns
tricoloured, finely crushed |
|
| 15 | ml |
dill weed
fresh, finely chopped |
|
Directions
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.
