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Hawaiian Plate Lunch

Author: Samantha


Kalua Pork

  • Please go to Pineapple and Coconut for recipe

Mac Salad

  • 1 lb macaroni
  • 1/2 c mayonnaise or more depending how "wet" you want it
  • 1 carrot grated
  • 1/2 onion grated
  • Salt and pepper to taste

Lomi Lomi Salmon

  • 1/2 lb salmon
  • 1 cup coarse Hawaiian salt may need more
  • 2 to matoes seeded and chopped
  • 2 green onions chopped
  • 1/4 onion chopped

Cooked white rice


    Mac Salad

    • Cook macaroni to package directions and rinse under cool water when done.
    • In a large bowl, add the macaroni, mayo, onion, carrot and salt and pepper. Toss to combine and taste for seasoning.

    Lomi Lomi Salmon

    • 1) Lay a good layer of Hawaiian salt on the bottom of a wide baking dish.
    • 2) Rinse and pat fry your salmon, place it on top of the salt and cover it with more salt.
    • 3) Cover it in plastic wrap and place another wide dish with a large weight to help weigh down the fish. Refrigerate for at least 24 hours.
    • 4) By this time you can see the salt helped pull the moisture out of the fish. It's totally safe and delicious to eat the fish now since the salt helped cure it. Next, rinse the salmon very well under cold water. (You may even want to rinse it several times because it can get very salty).
    • 5) Remove skin from salmon and cut into small cubes. Add chopped tomatoes, onion and green onion. Toss well and refrigerate until ready to use.
    • Assemble plate with 1 or 2 schoop white rice, 1 scoop mac salad, lomi salmon and kalua pork.