United is currently in a period of cutbacks in terms of domestic first class meal service. Thus, I was quite surprised to find an apparent upgrade to meals on a recent transon flight. That’s the subject of this week’s Meal of the Week.
It was a late evening (1opm) Washington Dulles to Los Angeles flight with lie-flat beds and I was expecting the usual hamburger or some other greasy snack. Mind you, I would not have complained: these late-night snacks are some of my favorite meals on United.
And indeed, when a FA came around to offer meal service after takeoff he did offer the pepperoni calzone, a wonderful bomb of fat and carbs. But he also offered a salmon salad. That’s something I haven’t seen on late night flights before, including a premium transcontinental flight I took from Newark to LA the month before.
Now I had to make a quick decision. The delicious option or the somewhat healthier option? I know the salmon was farm-raised and may have filled with all kinds of lovely ingredient my body did not need, but I chose the salmon because I figured at least I’d have a nice salad.
And indeed I did. The salad was delicious, featuring mixed greens and apple slices.
But what actually “made” the salad was the pomegranate dressing combined with the salmon filet. Usually I will avoid overly-sweet salad dressings, but this salad dressing tasted great on the fish.
I truly enjoyed the salad, and of course the sea salt caramel Ghirardelli chocolate square for dessert.
Sadly, the flight may have had nice meal service but missed out on proper bedding. I would have rather had a Saks Fifth Avenue blanket and nothing to eat. But that’s another matter: at least I enjoyed the meal.