With little regard for volume of salt or sugar, but who cares when it tastes so bloody good?

Mirin-glazed salmon, from Nigella Lawson 

I made the whole amount just to feed myself one fillet for this evening, and the rest to serve cold with salad  tomorrow.

60ml mirin (Japanese sweet rice wine)
50g light brown sugar (or a little less weight of palm sugar)
60ml tamari (gluten-free soy sauce)
4 x 125g pieces salmon, cut from the thick part of the fillet so that they are narrow but tall rather than wide and flat
2 x 15ml tbsp rice vinegar
1-2 spring onions, halved and shredded into fine strips

• Mix the mirin, brown sugar and soy sauce in a shallow dish that will take all 4 pieces of salmon, and marinate the salmon in it for 3 minutes on the first side and 2 minutes on the second. Meanwhile heat a large non-stick frying pan on the hob.
• Cook the salmon in the hot, dry pan for 2 minutes and then turn it over, add the marinade and cook for another 2 minutes.
• Remove the salmon to whatever plate you’re serving it on, add the rice vinegar to the hot pan and warm through.
• Pour the dark, sweet, salty glaze over the salmon and top with the spring onion strips. Serve with rice or noodles as you wish, and consider putting some sushi ginger on the table, too.