Alpha Gal Friendly Salmon Tartare with Avocado & Citrus
Bright, fresh, and genuinely impressive, this salmon tartare is the kind of dish that looks like it came from a restaurant but comes together quietly in your own kitchen. Sushi-grade salmon is diced fine and tossed in a punchy dressing of coconut aminos, fresh lime and lemon juice, grated ginger, and a whisper of turmeric — every single ingredient is completely free of mammalian meat or byproducts, which makes this a stress-free choice for anyone navigating alpha-gal syndrome. The coconut aminos do the heavy lifting that soy sauce or Worcestershire might in another recipe, delivering that savory depth without any of the worry. A short rest in the fridge lets the citrus gently kiss the outside of the salmon while keeping the center silky and tender — it's a small step that makes a big textural difference. Fanned avocado underneath adds richness and turns each plate into something genuinely beautiful. Scallion greens and optional cilantro keep things lively and herbaceous right up until the last bite. Serve it cold with lime wedges and it disappears fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 12 oz sushi-grade salmon fillet, skin removed
- 2 tbsp coconut aminos
- 1 tbsp fresh lime juice
- 1 tsp fresh lemon juice
- 1 tsp fresh ginger, finely grated
- 1 tsp extra-virgin olive oil
- 3 scallions, green tops only, thinly sliced
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp ground turmeric
For serving
- 2 ripe avocados, halved, pitted, and thinly sliced
- 1 tbsp fresh cilantro leaves (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Place the salmon fillet on a clean cutting board and pat dry with paper towels. Using a sharp chef's knife, cut the salmon into 1/4-inch slices, then cut each slice into 1/4-inch strips, and finally into 1/4-inch dice. Transfer to a mixing bowl and refrigerate while you prepare the dressing.
- 2
In a small bowl, whisk together the coconut aminos, lime juice, lemon juice, grated ginger, olive oil, sea salt, and turmeric until combined.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!