Ingredients
3/4 pound skinless salmon fillet
Coarse salt and ground pepper
1 tablespoon sherry vinegar
1 tablespoon olive oil
1 teaspoon honey
1/2 Vidalia onion, very thinly sliced
1/2 seedless cucumber, thinly sliced
1 tablespoon nonpareil or very small capers, rinsed and drained
Preparation
Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet; season with salt and pepper. Bake just until opaque throughout, 8 to 10 minutes. Using a fork, gently flake fish into bite-size pieces; let cool to room temperature.
Meanwhile, in a medium bowl, whisk together vinegar, oil, and honey. Season with salt and pepper. Add salmon, onion, cucumber, and capers; toss to combine. Serve immediately, or refrigerate up to 4 hours.
