Chestnut Free Salmon Tartare with Avocado & Citrus
Raw fish dishes can feel intimidating to pull off at home, but this tartare is genuinely approachable and the results look stunning on the plate. Sushi-grade salmon gets hand-diced and tossed in a bright, punchy dressing of coconut aminos, fresh lime and lemon juice, grated ginger, and a whisper of turmeric — no heat required, just good knife work and a little patience. A short rest in the fridge lets the citrus gently kiss the exterior of the salmon while keeping the center silky and tender, which is exactly the texture you want. Fanned avocado underneath adds richness and turns each serving into something that looks like it came out of a restaurant kitchen. Every ingredient here is clean and straightforward, so there's no need to scan labels or worry about hidden additives sneaking into your meal. Fresh cilantro and lime wedges finish it off with a pop of color and a little extra brightness. It's the kind of dish that feels special enough for a dinner party but easy enough to pull together on a weeknight.
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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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