1. In a medium bowl, combine egg white, green onion, lemon juice, Dijon-style mustard, salt, and pepper. Add salmon and crushed crackers; mix well.

2. Form salmon mixture into four 3-inch patties, each about 1 inch thick. Lightly coat an unheated very large nonstick skillet with nonstick cooking spray. Preheat skillet over medium heat. Carefully add salmon patties. Cook about 8 minutes or until golden brown and heated through, turning once.

3. Serve salmon cakes with Caper Mayonnaise. If desired, garnish with lemon peel. Makes 4 servings (1 cake each)

Caper Mayonnaise: In a small bowl, stir together 1/4 cup light mayonnaise, 2 teaspoons drained capers, 1 teaspoon lemon juice, and 1/4 teaspoon ground black pepper. Stir in 3 to 4 teaspoons fat-free milk to make drizzling consistency.