Salmon Cakes with Caper Mayonnaise (from Diabetic Living Magazine)

1 large Egg white, fresh
1 serving Lemon juice - of half lemon, 1 Tablspoon (Atkins)
3 tsp Grey Poupon Dijon Mustard
.25 tsp Salt
.25 tsp Pepper, black
14 oz Pink Salmon (fish)
14 cracker Saltine Crackers (Saltines)
1 serving Non-stick cooking spray (by TNLORI)
3 tbsp Mayonnaise, Hellman's Light
8 gram(s) Star - Imported Nonpareil Capers (Serving Size = 1 Tsp./20 Capers)
.3 tbsp Lemon juice
.25 tsp Pepper, black
1 fl oz Milk, 1%
3 tbsp Lemon Peel
3 serving Green Onion (fresh-1 stalk)

Exact amounts are:
Salmon Cakes:
1 egg white
2 T chopped green onions
1 T lemon juice
1 T Dijon
1/4 t salt
1/4 t ground pepper
14 - 16 oz cooked salmon, drained
1/2 cup crushed saltines (about 14 crackers)
Caper Mayonnaise:
1/4 c light mayonnaise
2 t capers, drained
1 t lemon juice
1/4 t ground pepper
3 - 4 t low-fat milk
finely shredded lemon peel (optional)

1. Cook and drain a 14 - 16 oz. salmon filet.
2. Salmon cakes - In a medium bowl, combine egg white, 2 T chopped green onion, lemon juice, 1 T Dijon mustard, salt, and pepper.
Crush saltines. Add saltines and salmon to mixture.
3. Form salmon mixture into four 3-inch patties. I put them on parchment paper on a cutting board so I could transfer them to a pan easily.
4. Lightly coat an unheated large skillet with non-stick cooking spray. Preheat skillet over medium heat. Carefully add the patties and cook about 4 minutes on each side, until golden brown.
5. Caper Mayonnaise - In a small bowl, stir together 1/4 cup mayonnaise, 2 t drained capers, 1 t lemon juice, and pepper. Add 3 - 4 t milk to make drizzling consistency.
6. Top each salmon cake with about 1 T mayonnaise and garnish with grated lemon peel.

Serving Size: 1 salmon patty + ~1 T mayonnaise

Number of Servings: 4

Recipe submitted by SparkPeople user VAINVT.