Chicken Free Salmon Tartare with Avocado & Citrus
Fresh, vibrant, and completely free of poultry in any form, this tartare is the kind of dish that feels like a restaurant splurge but comes together in your own kitchen with minimal effort. Sushi-grade salmon gets hand-diced and tossed in a bright dressing of coconut aminos, fresh lime and lemon juice, grated ginger, and a whisper of turmeric — every ingredient earns its place. A short rest in the fridge lets the citrus gently kiss the exterior of the salmon while keeping the inside silky and tender, which is the secret to that perfect tartare texture. Fanned avocado slices underneath add richness and a cool, buttery contrast to the zesty fish. The whole plate comes together with scallion greens and optional cilantro for a pop of color that makes it look almost too pretty to eat. It's the kind of recipe that works equally well as an elegant starter or a light main, and because every component is straightforward and clean, there's no second-guessing what's in it.
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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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