Artificial Food Coloring Free Salmon Tartare with Avocado & Citrus
Raw fish dishes can feel like a minefield when you're scanning labels for synthetic dyes and additives, but this tartare keeps everything clean and vibrant using only whole, recognizable ingredients. Sushi-grade salmon is diced and dressed in a bright mixture of coconut aminos, fresh lime and lemon juice, grated ginger, and a pinch of turmeric — that golden hue comes entirely from a real spice, not a lab. The citrus does a gentle curing job in the fridge, turning the edges of the salmon just slightly opaque while keeping the center silky and tender. Fanned avocado underneath adds richness and makes the whole plate look like something from a serious restaurant kitchen. Coconut aminos stand in for soy sauce here, bringing that savory depth without any of the additives or colorings that can sneak into conventional condiments. A handful of fresh cilantro and a squeeze of lime at the end tie everything together with zero fuss. It's the kind of dish that feels indulgent and special while staying completely free of anything artificial.
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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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