Onion and Cucumber Salad with Salmon

1. 3/4 pounds Salmon fillet — skinless
2. Salt and pepper
3. 1 tablespoons Sherry Vinegar
4. 1 tablespoons Olive oil
5. 1 teaspoons Honey
6. 1/2 Vidalia Onion — very thinly sliced
7. 1/2 Cucumber Seedless — very thinly sliced
8. 1 tablespoons Capers — rinsed and drained

Preheat oven to 450F. Place salmon on a rimmed baking sheet; season with salt and pepper. Bake 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, shisk togeher 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.