Fresh Salmon With Tricolored Peppercorn Sauce

1/2 fresh lemon
1 salmon steaks or fillets - (to serv; e 4)
1/3 stick butter*
1 teaspoon dijon mustard
1 teaspoon fresh lemon juice
1 tablespoon tricolored peppercorns - finely cru; shed
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.