Dairy Free Salmon Tartare with Avocado & Citrus
Raw fish dishes can feel intimidating to pull off at home, but this tartare is genuinely approachable and delivers serious restaurant-level results. Sushi-grade salmon gets hand-diced and tossed in a bright dressing of coconut aminos, fresh lime and lemon juice, grated ginger, and a touch of turmeric — every ingredient is naturally free of dairy, so there's nothing to swap or second-guess. The citrus does a gentle cure on the salmon as it rests in the fridge, turning the exterior just slightly opaque while keeping the inside silky and tender. Fanned avocado underneath adds richness and creaminess that makes this feel indulgent without a drop of butter or cream in sight. It's the kind of dish that looks stunning on a plate but comes together with a sharp knife and about fifteen minutes of focused prep. Serve it ice-cold with a squeeze of lime and a scatter of fresh cilantro, and it's an effortless appetizer or light main that genuinely impresses.
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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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