Whole salmon
1 lg. tomato
1 lime
1 med. red onion
Salt (or substitute)
White pepper
butter

Have your butcher remove the head and tail of the salmon and unless you're talented in those things, he'll fillet it too. Place it on an oven-proof serving dish, opened out flat. Salt and pepper both sides. On one side of fish, along whole length, alternate overlapping thin slices of tomato, lime, and onion. Dot with butter. Fold plain side over; sew or toothpick closed and bake at 350 degrees for 15 minutes per pounds. Open flat to serve. Gorgeous and good.