Artificial Flavors Free Salmon Tartare with Avocado & Citrus
Fresh, vibrant, and genuinely impressive, this salmon tartare is the kind of dish that looks like it came from a high-end restaurant but comes together with nothing but real, whole ingredients and a sharp knife. Every element on the list is exactly what it says it is — sushi-grade salmon, fresh citrus, coconut aminos, grated ginger — so there's no guesswork about hidden synthetic flavor enhancers sneaking into your meal. Coconut aminos do a beautiful job standing in for conventional soy sauce, bringing a gentle savory depth without any of the additives that can show up in processed condiments. The quick citrus cure is a smart technique: a short rest in the fridge lets the lime and lemon juice just barely kiss the exterior of the salmon while keeping the inside silky and tender. Fanned avocado underneath adds creaminess and makes every plate look effortlessly elegant. A pinch of turmeric and fresh ginger give the dressing a subtle warmth that ties everything together in a way that feels complex but is completely natural. Serve it cold and fast — this one disappears quickly.
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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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