Emulsifier 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 hand-cut into delicate dice and dressed with coconut aminos, fresh lime and lemon juice, grated ginger, and a touch of turmeric — every single ingredient is clean and whole, with absolutely nothing added to bind, stabilize, or emulsify. That matters more than you might think, because so many bottled dressings and sauces sneak in lecithin, polysorbates, or other additives that can be hard to spot on a label. Here, the citrus does the work naturally, gently curing the exterior of the salmon while keeping the inside silky and tender. Fanned avocado underneath adds richness and creaminess without any processed ingredient in sight. The result is bright, layered, and satisfying — the kind of recipe that proves eating without emulsifiers doesn't mean eating without indulgence.
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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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