Curry Salmon Fillet with Pumpkin 咖喱三文鱼/ 南瓜

This recipe yields non-spicy but very flavourful and scrumptious salmon. It's nutritious and definitely kid-friendly.

Air Fried Curry Salmon Fillet
Photo updated: June 1, 2017

This time, I omit oyster sauce, pan fried in a skillet.
Lunch box packed for my 9yo to eat at school.

Photo updated: 19 January 2018.

Ingredients:
中文食谱：请在网页的右边点击Translate，然后选择中文翻译。

250g Salmon Fillet (boneless, cleaned and dry)

Some Pumpkin Slices (optional)

2 Curry Leave

Seasoning: double the amount if you like it more flavourful.

1 tsp Olive Oil/ Sesame Oil (more fragrant)

1 tsp Oyster Sauce

1/2 tsp Curry Powder

A dash of Tumeric Powder 

A pinch of Garlic Salt

 Curry Salmon served with Cute Kitty Cat Onigiri/ Rice Ball.
Photo updated: 3 May 2019

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Method:

1. In a bowl, mix together all seasoning.

2. Add in the salmon fillet. Rub the seasoning all over the fillet. Snip/chop thinly the curry leaves and sprinkle on the fillet. Marinate 30 minutes if time is allowed.

3. Place pumpkin slices in the baking dish, if using. Place the fillet onto the pumpkin. 

4. Baked in a preheated oven 180'C 15-20 minutes. Alternatively, you can pan-fry or air-fry, adjust the cooking time accordingly.

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