Brazil Nut Free Salmon Tartare with Avocado & Citrus
Raw fish dishes can feel intimidating to pull off at home, but this tartare is genuinely approachable and the results look stunning on the plate. Sushi-grade salmon gets hand-diced and tossed in a bright, citrus-forward dressing built from coconut aminos, fresh lime and lemon juice, grated ginger, and a whisper of turmeric — layers of flavor that hit clean and bold without any heaviness. A short rest in the fridge lets the citrus gently kiss the exterior of the salmon while keeping the inside silky and translucent, which is exactly the texture you want. Fanned avocado underneath adds richness and turns each plate into something that looks genuinely restaurant-worthy. The ingredient list is naturally free from tree nuts of any kind, so there's no need to audit labels or worry about cross-contact from nut-heavy sauces or dressings the way you might with a store-bought marinade. Everything here is fresh, whole, and straightforward. Serve it the moment it hits the table and let the lime wedges do their final work.
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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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