Canned Salmon with Bacon and Onions

• 3–4 strips fatback bacon
• 114¾-ounce can pink salmon
• 1 medium

Fry the fatback until brown in a medium skillet and leave the grease. Add the salmon (don’t drain the juice from the can, but, if you wish, remove some of the skin and bones), onion, and water, and season to taste with salt and pepper. Stir gently, but thoroughly, cover, and simmer 10 to 15 minutes. Serve over rice or stiff grits.