2 lbs. salmon steaks or fillets
1/2 c. chopped onion
1 c. chopped celery
1/2 c. butter or other melted fat
1/4 c. chopped parsley
1 crushed clove garlic
1/2 lemon
1/4 tsp. powdered thyme
1 bay leaf
1/4 tsp. crushed oregano
2 tsp. salt
Dash pepper
3 c. canned tomatoes
3 c. cooked rice

Cut salmon into serving pieces. In a deep frying pan with lid, cook onion and celery in fat until tender. Add all ingredients except fish and rice and simmer for 1/2 hour. Remove lemon, garlic and bay leaf. Arrange fish in the sauce and simmer without stirring for 1/2 hour. Serve over cooked rice. Serves 6.