2 tablespoons peppercorns -- black or mixed

2 teaspoons olive oil

2 fresh salmon steaks -- 6-oz. each

Crush peppercorns with a mortar and pestle, or place them in a plastic ziploc bag and pound them lightly with a hammer or bottle.

Brush steaks with olive oil and firmley press crushed peppercorns into both sides. Broil or grill, turning once.

Serves 2.