Capsaicin 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 the flavor is bold and layered without a single source of heat or capsaicin in sight. That matters more than it might seem, because so many tartare and crudo recipes lean on sriracha, chili oil, or jalapeño to build complexity, leaving anyone avoiding capsaicin with very few options. Here, the citrus does the heavy lifting, gently "cooking" the exterior of the salmon during a short rest in the fridge while keeping the center silky and tender. Fanned avocado underneath adds richness and creaminess that balances the bright, tangy dressing beautifully. It's the kind of recipe that proves you don't need heat to make something feel exciting and restaurant-worthy 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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