1 (6 lb.) salmon
1 (2 1/2 lb.) can tomatoes
2 tbsp. salt
4 strips bacon, fried
1/2 bell pepper, chopped
4 c. water
1 onion, sliced

Place fish in a large roaster pan; rub the body cavity with salt. Stuff fish with tomatoes (reserving the juice), half of the onion slices, the fried bacon (crumbled) and the bell pepper. Pour juice from tomatoes over the fish and add water. Cover and bake at 375 degrees for 1 1/2 hours or until fish flakes when tested with a fork.