Carrageenan Free Salmon Tartare with Avocado & Citrus
Fresh, vibrant, and surprisingly simple to pull together at home, this salmon tartare is the kind of dish that looks like it came straight from a high-end restaurant kitchen. Sushi-grade salmon is hand-cut into delicate dice and tossed with coconut aminos, fresh lime and lemon juice, grated ginger, and a whisper of turmeric — every ingredient is clean and whole, with zero hidden additives to worry about. That matters more than it might seem, because many store-bought sauces and dressings sneak in thickeners and stabilizers that people following a carrageenan-free lifestyle have to constantly watch for. Here, the dressing is whisked together from scratch in minutes, so you know exactly what's going in. A short rest in the refrigerator lets the citrus gently kiss the exterior of the salmon while keeping the center silky and tender. Fanned avocado underneath adds richness and a creamy contrast that makes every bite feel luxurious. Serve it on chilled plates with a squeeze of lime and a scatter of fresh cilantro, and it's genuinely stunning — the kind of recipe you'll want to pull out every time you need to impress without the stress.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!