's mirin glazed is equal parts delicious, nutritious and easy to make - and only requires a few ingredients. The renowned chef and cookbook author combines the sweetness and unique flavour of Japanese sweet rice wine with the umami taste of soy sauce into a . When made according to the instructions, this recipe serves four and can be served alongside some rice or noodles, depending on personal preference.

Describing this dish from her cookbook 'Nigella Express', the TV star said: "This must be the fastest way there is to create a culinary sensation. You do scarcely a thing - just dibble some salmon steaks in a dark glossy potion, most of which you get out of a jar - and what you make tastes as if you had been dedicating half your life to achieving the perfect combination of sweet, savoury, tender and crisp."

Ingredients

60ml mirin (Japanese sweet rice wine)

50 grams of soft light brown sugar

60ml of soy sauce

Four salmon fillets

Two tablespoons rice wine vinegar

One or two spring onions (halved and shredded into fine strips)

Method

In a shallow dish large enough to hold all four pieces of salmon, combine the mirin, brown sugar, and soy sauce.

Allow the salmon to soak in the mixture for three minutes on one side, then flip it over and marinate for an additional two minutes on the other side. While this is happening, heat a large non-stick frying pan on the hob.

Place the salmon into the preheated, dry pan and cook for two minutes before turning it over. Once flipped, pour in the marinade and cook for another two minutes.

Transfer the cooked salmon onto your serving plate. In the same pan, add the rice vinegar to the leftover marinade and warm it through.

Drizzle the rich, sweet, and salty glaze over the salmon, and garnish with thinly sliced spring onions.

You can serve the salmon with rice or noodles, and you can add some sushi ginger on the side for a nicer presentation.