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.