Breastfeeding Friendly Salmon Tartare with Avocado & Citrus
Bright, fresh, and genuinely elegant, this dish brings together silky sushi-grade salmon and creamy avocado in a way that feels restaurant-worthy but comes together right in your own kitchen. The citrus-forward dressing — built from fresh lime, lemon, and coconut aminos — gently "cooks" the exterior of the salmon just enough to give it a beautiful texture while keeping the inside tender and lush. Ginger and turmeric add a subtle warmth and a quiet anti-inflammatory boost, which makes this feel like a meal that's actively doing something good for your body. Avocado brings healthy fats to every bite, and the scallion greens keep things light and aromatic without overpowering the delicate fish. The key here is starting with sushi-grade salmon from a trusted source — that single ingredient choice is what makes a raw preparation like this feel confident and safe. Everything comes together with a gentle fold and a short chill in the fridge, so the technique is approachable even if tartare sounds intimidating. It's the kind of nourishing, nutrient-dense plate that feels indulgent while quietly checking all the right boxes.
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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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