1 (15 1/2 oz.) can pink salmon
1 lg. onion, chopped
1 tbsp. butter
1 lg. can tomatoes
1 can tomato soup
2 tbsp. Worcestershire sauce

Saute onion in butter until translucent. Add tomatoes, tomato soup, Worcestershire sauce and salmon. Bring to a boil and simmer for 20 to 30 minutes until flavors blend. Serve over rice.