Black Pepper Free Salmon Tartare with Avocado & Citrus
Bright, fresh, and genuinely elegant, this salmon tartare is the kind of dish that looks like it came from a high-end restaurant but comes together with minimal effort in your own kitchen. Sushi-grade salmon is hand-cut into delicate little cubes and dressed with coconut aminos, fresh lime and lemon juice, grated ginger, and a whisper of turmeric — every bit of flavor is intentional, and none of it relies on the spice that so many savory recipes default to without a second thought. The citrus does double duty here, adding brightness to the dressing while gently curing the exterior of the salmon during a short rest in the fridge, leaving the inside silky and tender. Fanned avocado underneath makes each serving feel luxurious and adds a creamy richness that balances the acidity perfectly. Scallion greens bring a mild oniony bite without any heat, and a scatter of fresh cilantro ties the whole thing together with an herby finish. This is the kind of recipe that proves you don't need to compromise on sophistication when you're cooking around a spice restriction — the ingredient list is clean, the technique is straightforward, and the result is genuinely stunning on the plate.
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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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