Seaweed soup and baked salmon - 7/20/20

Typical Korean seaweed soup which I made many times.  This week I learned a 2 things:  covering the salmon with foil locks in the flavor and keeps it moist.  I used the foil before but did not cover it.

2nd thing:  rosemary, 1st time using it and I see why white people love it.  It gives the salmon that extra flavor I didn't know it can have.

Well, next week's soup is Al tang.





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