Celery Free Salmon Tartare with Avocado & Citrus
Bright, fresh, 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 gets hand-diced and tossed in a punchy dressing of coconut aminos, fresh lime and lemon juice, grated ginger, and a whisper of turmeric — no celery in sight, not even as a garnish or hidden flavoring. The citrus does a beautiful job of gently curing the exterior of the salmon while keeping the inside silky and tender, and the scallion greens add a mild oniony bite without overwhelming the delicate fish. Fanned avocado underneath makes every bite creamy and rich, balancing the brightness of the dressing in the best possible way. For anyone navigating a celery-free lifestyle, this recipe is a genuinely safe and satisfying option — every ingredient is clean, straightforward, and easy to verify. Serve it on chilled plates with a squeeze of extra lime and a scatter of cilantro, and it feels like a proper occasion even on a Tuesday night.
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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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