Fructose 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 tender little cubes and tossed with coconut aminos, fresh lime and lemon juice, grated ginger, and a touch of turmeric — a dressing that delivers bold, layered flavor without relying on any high-fructose ingredients or sweeteners. Coconut aminos stand in beautifully for soy sauce here, bringing that savory depth while keeping the ingredient list clean and gut-friendly. The brief citrus cure in the fridge is a small but brilliant step — it gently firms the outside of the salmon while keeping the center silky and translucent, which is exactly the texture you want in a great tartare. Fanned avocado underneath adds richness and creaminess that balances the bright acidity of the dressing perfectly. Because every component is whole and straightforward, there's no guesswork about hidden sugars or problematic additives sneaking into your meal. Serve it on chilled plates with a squeeze of lime and a scatter of cilantro, and it's an effortlessly elegant dish that genuinely delivers.
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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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