Beef Free Salmon Tartare with Avocado & Citrus
Fresh, vibrant, and completely free of any red meat, this dish is a stunning showcase of what seafood can do when treated with care and bright, bold flavors. Sushi-grade salmon is hand-cut into delicate little cubes and dressed in a punchy blend of coconut aminos, fresh lime and lemon juice, grated ginger, and a whisper of turmeric — no soy sauce, no fuss, just clean and layered seasoning. A short rest in the fridge lets the citrus gently kiss the exterior of the fish while keeping the inside silky and tender, which is the kind of detail that separates a good tartare from a great one. Fanned slices of creamy ripe avocado underneath the salmon make every bite feel luxurious, balancing the brightness of the dressing with something rich and buttery. Scallion greens and optional cilantro add a fresh, herby lift right at the end. This is the kind of dish that looks like it came out of a serious restaurant kitchen but comes together with a sharp knife and a little patience at home. Serve it on chilled plates with lime wedges and watch it disappear 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!