Barley Free Salmon Tartare with Avocado & Citrus
Fresh, vibrant, and genuinely impressive to plate, this salmon tartare is the kind of dish that feels restaurant-worthy without requiring any special equipment or hard-to-find ingredients. Sushi-grade salmon is hand-cut into delicate dice and tossed with coconut aminos, bright citrus juice, fresh ginger, and a whisper of turmeric — a combination that's naturally free from grain-based sauces or fermented condiments that can sneak barley into an otherwise clean dish. Coconut aminos do a lot of heavy lifting here, delivering that savory, umami depth you'd expect from a traditional soy-based dressing without any of the grain concerns. A short rest in the fridge lets the lime and lemon gently kiss the exterior of the salmon while keeping the center silky and tender. Fanned avocado underneath adds creaminess and makes every serving look effortlessly elegant. It's the kind of recipe you pull out when you want to genuinely wow someone at a dinner party — or just treat yourself on a weeknight when you deserve something a little special.
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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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