Oftentimes, people look to seafood when they want some lighter fare. What they soon find is that seafood is not only lighter, but delicious as well.

Such is the case with the following recipe for salmon korroke from Hugo Arnold's "the wagamama cookbook" (Kyle Books).

Salmon korroke

Makes six cakes

7 ounces floury potatoes, peeled and quartered

10 1/2 ounces salmon fillet

3 tablespoons canned corn, drained

7 tablespoons vegetable oil

1 onion, peeled and finely chopped

1 small carrot, peeled and finely chopped

1/4 cup frozen peas

3 eggs

4 heaped tablespoons flour

2 ounces bread crumbs

2 tablespoons amai sauce*

2 tablespoons wagamama salad dressing*

2 large handfuls of mixed salad greens

2 tablespoons wakame, soaked in warm water for 5 minutes*

Put the potatoes in cold water, cover, bring to a boil, and cook for 10 minutes. Add the salmon and cook for 7 minutes until it is cooked right through and the potatoes are tender. Lift out the salmon and flake it. Drain the potatoes, return to the pan and mash them.

While the potatoes are cooking, heat a wok over medium heat for 1 to 2 minutes until hot and almost smoking and add 2 tablespoons of the oil. Add the onion, cover and

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cook over a very low heat for 5 minutes until translucent, stirring to make sure it doesn't stick and color. Add the carrot and cook for another 5 minutes; add the peas for the last minute.

Combine the salmon and potatoes in a bowl along with the onion mixture and the corn. Season thoroughly and add two of the eggs. Beat into the mixture and combine thoroughly. Divide into 6 equal portions and shape into fishcakes.

Put the flour in one bowl, the remaining egg, beaten, in another, and the breadcrumbs in a third. Dip the salmon cakes first in the flour, then in the egg, and finally in the crumbs.

Heat a large frying pan, then add the remaining oil. Fry the fishcakes over medium-low heat for 2 to 3 minutes on each side until golden. Drain on paper towels. Heat the amai sauce. Divide the salmon cakes between 2 plates and drizzle in the sauce around the plates.

Mix the dressing with the salad greens and place small mounds on top of the salmon cakes. Garnish with wakame.

* Editor's note: Amai sauce is essentially vinegar, soy and ginger, a sweet and sour sauce. Wakame is a seaweed that looks and tastes like a slippery spinach. Amai sauce and wakame can be purchased at many Asian markets and some mainstream supermarkets. Wagamama is a international chain of restaurants whose U.S. locations are limited to the East Coast. Substitute the recipe's dressing with any Asian-inspired salad dressing.