Combine these raw Vidalias with flaked salmon, capers, and cucumber in a salad substantial enough to be a meal.
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.
Red-wine vinegar can replace sherry vinegar; then add a bit more honey to the dressing.