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.