2 (8 lb.) spring salmon
4 c. chopped celery
4 c. chopped onion
1/2 c. butter
4 c. chopped coarse bread crumbs
Sage to taste
Salt

Filet fish, leaving head, tail, skin and fins intact. Open fish flat and rub lightly with butter. Season with salt and pepper. Saute celery and onion in 1/2 cup butter until celery is tender. Combine celery, onions, bread crumbs and seasonings. Arrange on flattened fish. Gently ease the fish to original shape and sew firmly.