It’s been almost two weeks since we last had meat for dinner after watching Food Inc, a documentary film which exposed the shocking methods used by the biggest “industrial” farm companies in the United States. To cope with the high demand from fast food companies and to make the food really cheap, these farms have resorted to inhumane and unsustainable methods grow animals and crops. Eventually, the food coming out from these farms can be unhealthy and the processed food, well, may not be even suitable for human consumption.     

After watching the documentary, I was reminded to be more vigilant about the food that I buy from the supermarket. I know that buying organic vegetable or farm meat can be expensive here in Singapore, but also I think that in the long term, my family will benefit from it. The thought of high quality fresh produce and meat made me miss New Zealand, where the cows and sheeps can freely roam on the lush green rolling countryside hills. This is unlike the industrial farms shown in the documentary, where the cows were fenced in miserable conditions with cow dung covering much of the ground, and the cows were fed with corn to hasten their growth.

I think we should always consider quality over quantity when it comes to food. If we choose quality over quantity, just buy the amount of food that we can eat and avoid excessive consumption, not only will we become healthier, but the demand for low-quality food will become lower. And hopefully, this would signal to these food conglomerates to provide better quality food. This is of course easier said than done, especially since high quality food can be considerably more expensive than normal food. At the end of the day, we just have to keep in mind that our choices can affect not just our health, but also the health of our planet and consequently, the future of our kids. So saving a few dollars now might be little compared to the future health and environmental costs.

I seem to have started on a heavy note but sadly, that’s the reality we’re living in right now.

To lighten things up, let me talk about my recipe for today. A while ago, Albert kept on asking me about the different vitamins and minerals and their benefits to our health. He started in an alphabetical order, from A, B-complex, C, D and E. Then he asked about calcium, iron, and so on. Fortunately with Google, I was able to give him accurate answers. Reading the wonderful benefits and sources of these essential nutrients, I thought of preparing something simple yet healthy for dinner: roasted colorful vegetables and fruit with fried salmon fillet to complete the meal._DSC7610 Roasted Colorful Vegetables and Fruit with Fried Salmon _DSC7613 Roasted Colorful Vegetables and Fruit with Fried Salmon

Roasted Colorful Vegetables and Fruit with Fried Salmon
Serves 3
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 2 200-3000g salmon fillets, skin on
  2. Young carrots, peeled
  3. Young corn
  4. 2 beet root, peeled and sliced
  5. 2 pear, peeled and sliced
  6. 1 quarter, butternut squash, peeled and sliced
  7. Olive oil
  8. Vegetable oil
  9. ½ lemon, quartered
  10. Salt & pepper, to taste
  1. Pat salmon fillets dry using kitchen towels. Season with salt on both sides and refrigerate for 2 hours.
  2. Preheat oven to 180°C and line a baking tray with aluminum foil.
  3. In a bowl, mix the vegetables and pear with olive oil and spread across the baking tray. Season with salt and pepper. Cook the vegetables and pear until tender, approximately 20-25 minutes.
  4. When the roasting is almost done, heat vegetable oil in a pan over medium-high heat.
  5. Place the salmon fillets skin-side down and cook for 4 minutes. Do not attempt to move the fish during this period. Flip the salmon to the other side and cook for another 3 minutes. The salmon will be slightly pink with this timing. To cook thoroughly, cook for another 3 minutes on both sides.
  6. Place roasted vegetables on a serving plate topped with the pan-fried salmon. Serve immediately with a wedge of lemon on the side.
_DSC7615 Roasted Colorful Vegetables and Fruit with Fried Salmon

Blog to share: She’s only 18 but she’s passionate in cooking.