Gut Friendly Salmon Tartare with Avocado & Citrus
Raw fish dishes can feel intimidating to make at home, but this tartare comes together with straightforward knife work and a short rest in the fridge — no special equipment needed. The dressing is where the magic happens: coconut aminos bring a savory depth without soy, while fresh lime and lemon juice gently cure the outside of the salmon until it turns just barely opaque, leaving the center silky and tender. Grated ginger and a pinch of turmeric add warmth and anti-inflammatory credentials that make this feel genuinely nourishing rather than just indulgent. Fanning creamy ripe avocado underneath the dressed salmon isn't just a pretty move — it adds healthy fats and a buttery contrast that balances the bright citrus beautifully. The scallion greens keep things light and easy to digest, and every ingredient on the list is clean, whole, and purposeful. It's the kind of dish that looks like something you'd order at a nice restaurant but lands on the table with very little fuss and a lot of flavor.
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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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