I've been stuck in a writing and cooking rut for the longest time possible and believe me, it was incredibly frustrating. Between getting married and settling into a new job last year, life has been a whirlwind since Steve and I got engaged way back in 2015. Seriously, it feels like I've skipped 2016 and landed straight into 2017. Now that I have settled into a nice routine of full-time work and domestic bliss with my shining new husband, I'm inspired to share my food adventures again!

Today's recipe is not mine, rather it belongs to the famous Ms Nigella Lawson. I chanced upon it when I googled quick and easy ways to cook salmon. What I love most about this recipe is that it's simple, quick and easy, but it doesn't look sloppy. You may have most of the ingredients in your pantry, bar the mirin and rice wine vinegar. But you can easily find these in your local supermarket's international food aisle.

The salmon is cooked in a hot pan so place it skin-side down first and cook for four minutes to get crispy skin. Use a spatula and apply pressure on the salmon to prevent the skin from shrinking. Avoid the temptation to turn over the salmon before the time is up to ensure the salmon skin has enough time and heat to crisp up.

Once the salmon is cooked, use the leftover marinade and whatever salmon goodness that is left in the pan to make a thick, dark and glossy glaze. Then garnish with some spring onion and serve it over a bed of rice for a yummy dinner.

Although this recipe is not for the health-conscious (15g of brown sugar!), it is an indulgence on a whim and simply perfect for a cold night.

Get the recipe here!