Indonesian-Spiced Salmon Bowl
This nourishing bowl features roasted salmon seasoned with garlic, lemon, and Bumbu Lombok—an Indonesian chili blend bringing subtle heat and aromatic complexity. It’s served over fluffy red quinoa cooked in chicken stock, with juicy cherry tomatoes and a kale salad tossed with parmesan and roasted pumpkin seeds. A house-made jalapeño sambal made with shallots, lime, and vinegar is served on the side, adding a bright, spicy finish to this vibrant, protein-rich meal.
Nutritional facts
Protein
49g
Carbs
54g
Calories
710kcal
Fat
34g
Ingredients
Spice Blend, Roasted Pumpkin Seeds, Cherry Tomato, Extra Virgin Olive Oil, Red Quinoa, Black Pepper, Garlic, Thai Red Peppers, White Wine Vinegar, Sugar, Kosher Salt, Cucumber, Jalapeno Peppers, Chicken Base, Apple Cider Vinegar, Kale, Salmon, Red Bell Pepper, Parmesan Cheese
Contains milk, fish, candlenuts, wheat, soybeans.
Reviews
4.3
Based on 17 reviews
Kayla · 08/27/25
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About Abe Moiz
Chef Abe Moiz came to the U.S. about eight years ago from Nusa Tenggara Barat, Indonesia, and since then has become a pioneer in bringing some of the best flavors of his home to eaters abroad. After finding a partner, Moiz launched a stall in the Hollywood, Florida, farmers market under the name Krakatoa Indonesian Cuisine, which became a near-instant hit. He gained even more attention after a local radio host tasted his food. After a successful run in the farmers market, Moiz opened a brick-and-mortar restaurant, and the rest is history. Since opening his restaurant, Moiz has gained many more fans including local chef Michelle Bernstein and Guy Fieri, and debuted in the South Beach Wine and Food Festival. Krakatoa Indonesian Cuisine now also offers a retail line of sauce and seasoning blends for cooking at home.
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