
Learath2
Like sometimes I'll feel inspired by a flavor profile, then I'll wing it. Like the gochujang salmon I had a couple days ago. But I know how to cook salmon, how to make a glaze, etc. There was nothing to watch, I just put the flavors together
Im a failure when it comes to salmon on anything other than a frying pan, have eaten so many dry ones that i always get sad for the fish