*Photos courtesy of Ashley Rodriguez.

1 // Remove bark from a tall stick and sharpen the end, or use a metal skewer.  2 // Run the skewer through the salmon in two places and secure with a bit of cooking twine.  3 //  Place the skewers near the fire to smoke the fish. Use sarmientos to enhance flavor.  4//  Top with a simple horseradish aoili.  5 //  Garnish with a fresh herb salad. 6 //  Serve hot or room temperature.