Under 30 Minutes

Onion and Cucumber Salad with Salmon

Raw Vidalias are mild combined with flaked salmon, capers, and cuke in a salad substantial enough to be a meal. Red-wine vinegar can replace sherry vinegar; then add a bit more honey to the dressing.

  • Prep:
  • Total Time:
  • Servings: 4
Onion and Cucumber Salad with Salmon

Source: Everyday Food, July/August 2007


  • 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


  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

For the easiest prep: After cutting the onion in half lengthwise through the root, remove the skin. Place cut side down and, with a chef's knife, thinly slice.


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