I was very excited for this assignment because I love to cook and I don’t often get the chance to make great meals, especially here in college. I wanted to make something healthy, yet hardy and delicious. I finally decided on making a salmon filet seasoned in Dijon mustard along side baked sweet potato fries seasoned with no salt spices and organic almond butter.
I bought all of the ingredients at the new Madison Market on University Square. The Salmon had already been deboned and was cut prior to my purchase. I began by chopping up the sweet potatoes into “fry-like” rectangles and placing them in a bowl of organic almond butter and a little extra spice. Then I placed the lightly coated potatoes onto a baking sheet and put it in the oven for 45 minutes. Next, I began on the salmon. I seasoned it with Dijon mustard only and instead of frying it, I decided to broil it in the lower oven. I served the salmon on a bed of organic greens lightly tossed in a vinagrette along side the crispy sweet potato fries.
The meal was absolutely delicious and I even felt like it may have been better than my dad’s salmon at home. I felt really good after the meal because I felt like it was a balanced dinner that was healthy and hardy and completely satisfying.
After reading Michael Pollan’s section about America accepting damaging foods labeled as “low fast” and “low cholesterol”, I agree with his view that this has been detrimental to the American diet. We have been told for so many years that “low fat” is better and “low carb” is necessary to lose weight, when in reality this is not true.
This article from ABC Health and Well Being, explains many of the ideas that Pollan was trying to get across. We need fats to survive, instead of choosing foods labeled “low fat”, we need to choose the good fats and place them into our diets. I completely agree with this because not very many people have gotten very far on a “low fat” or “low carb” diet.
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