Cashew Free Salmon Tartare with Avocado & Citrus
Fresh, vibrant, and genuinely impressive, 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 diced into tender little cubes and tossed in a bright dressing of coconut aminos, fresh lime and lemon juice, grated ginger, and a whisper of turmeric — layers of flavor that are clean, citrusy, and deeply satisfying. The brief rest in the refrigerator is a small but brilliant step, letting the citrus gently kiss the exterior of the salmon while keeping the inside silky and translucent. Fanned avocado underneath adds richness and creaminess that balances the acidity beautifully. Every single ingredient here is naturally free from tree nuts, so there is no need to scrutinize labels or worry about hidden additions sneaking into your bowl. Optional cilantro and lime wedges at the end let you customize the brightness to your taste. This is the kind of recipe you pull out when you want to genuinely wow someone — or just treat yourself to something that feels a little special on a weeknight.
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!