Under 30 Minutes

Onion and Cucumber Salad with Salmon

Combine these raw Vidalias with flaked salmon, capers, and cucumber in a salad substantial enough to be a meal.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2007

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

Directions

  1. 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.

  2. 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.

Cook's Notes

Red-wine vinegar can replace sherry vinegar; then add a bit more honey to the dressing.

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