A big swing for me: roasted salmon with a gochujang glaze (NYT). I don't love salmon generally, but I figured everyone else in the world does, so maybe I was wrong? Nope, still don't love it, but it may be partly due to the fact that I slightly overcooked our very thin filets. Oh well, at least the accompanying noodles with spinach, garlic, bok choy and scallions were excellent.
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