Coat four 6-ounce coffee cups with cooking spray. Equally divide and layer ingredients in each cup in the following order: salmon, green onions, sweet pepper, tomatoes, onion, and cucumber. Cover tops with plastic wrap and firmly press mixture into cups with a soup can or similar object slightly smaller than diameter of cup.
To serve, invert salads onto 4 salad plates; carefully lift off cups. Sprinkle salads with capers and drizzle with Lemon Vinaigrette. Makes 4 servings.
In a screw-top jar combine olive oil or salad oil, finely shredded lemon peel, lemon juice, sugar, salt, and several dashes bottled hot pepper sauce. Shake well before serving.