Candida Diet Friendly Salmon Tartare with Avocado & Citrus

Total time30 min

Prep time20 min

Cook time0 min

Candida Diet Friendly Salmon Tartare with Avocado & Citrus

Raw fish dishes can feel off-limits when you're navigating a strict anti-fungal protocol, but this tartare is built entirely around ingredients that fit the bill — no soy sauce, no sugar, no vinegars that could cause concern. Coconut aminos stand in for traditional soy-based dressings, delivering that savory depth without the problematic additives, while fresh lime and lemon juice do the double duty of brightening the flavor and gently curing the outside of the salmon. A touch of turmeric and freshly grated ginger bring warmth and anti-inflammatory flair that feels intentional rather than compensatory. The result is something genuinely elegant — silky, citrus-kissed salmon folded with scallion greens and draped over fanned avocado slices for a dish that looks like it came out of a high-end restaurant. Creamy avocado balances the bright acidity of the dressing beautifully, and the whole thing comes together with minimal cooking, just careful knife work and a short rest in the fridge. It's the kind of recipe that proves eating clean doesn't mean eating boring — this one is genuinely impressive enough to serve to guests who have no dietary restrictions at all.

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Ingredients

4 servings

12 oz sushi-grade salmon fillet, skin removed
2 tbsp coconut aminos
Ingredient note
Coconut aminos is a common stand-in for soy sauce on a candida diet. It does carry a little sugar from coconut sap, but this recipe uses only about 1 1/2 teaspoons per serving, which is likely fine.
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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