Anti Inflammatory Salmon Tartare with Avocado & Citrus
Raw fish done right is one of the most naturally inflammation-friendly meals you can put on the table, and this tartare leans into that hard. Sushi-grade salmon is already loaded with omega-3s, and pairing it with fresh ginger and turmeric — two of the most studied anti-inflammatory ingredients around — means every bite is genuinely working in your favor. Coconut aminos stand in for soy sauce, keeping things cleaner without sacrificing that savory depth, while a bright hit of lime and lemon juice gently "cooks" the exterior of the salmon just enough to give it a beautiful texture. Creamy fanned avocado underneath adds healthy fats that complement the fish and make the whole plate feel luxurious rather than virtuous. The technique is simpler than it looks — careful knife work, a quick whisk, and a short rest in the fridge is really all it takes. Serve it on chilled plates with a scatter of cilantro and a squeeze of lime, and you have something that looks genuinely restaurant-worthy while checking every box you care about.
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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.
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