Campfire Style Planked Salmon

**This same prehistoric, broiling, method can be adapted and used for other meats, game, any larger fish, or poultry. It is not barbecue**

1. First fillet the fish then lash it to driftwood or other slab of wood or bark.

2. Next, prop the plank over a fire. While it is cooking, watch carefully to see that the fire is hot enough to a first sear the flesh and seal in the juices, then let the fire burn low to cook the fish slowly and smoke it all the way through.

3. When the fish is done, it will be charred slightly on the outside but succulent and moist, with a rich smoky flavour on the inside.

Or even simpler.

Fish on a Stick- Other meats can be cooked using exactly the same method. You could call this the American "wiener" roast done Canadian Style.

1. First, using a filleting knife, or by simply using your thumbs to separate flesh from ribs and backbone, de-bone but do not skin the fish

2. Place a green willow pole on the fish (some people prefer to use a forked pole for greater stability, but it is not really necessary.)

3. Using green willow sticks long enough to ensure the fish can not slip off (again, some people layer the fish and original pole between two sticks, but this is not really necessary) go through the skin and flesh of the fish over the pole and back through the flesh and skin of the fish thus securely fastening it to the pole. Do this top and bottom.

4. Broil the fish over hot coals until done.