Legume Free Salmon Tartare with Avocado & Citrus
Few dishes feel as effortlessly elegant as a well-made tartare, and this one delivers serious restaurant energy with minimal effort at home. Sushi-grade salmon is diced into delicate cubes and tossed with coconut aminos, fresh lime and lemon juice, grated ginger, and a whisper of turmeric — a bright, punchy dressing that lets the fish shine without a drop of soy sauce or anything legume-derived. The short rest in the refrigerator is the secret move here: the citrus gently kisses the exterior of the salmon while keeping the inside silky and translucent, giving you that perfect contrast in every bite. Fanned avocado underneath adds richness and a creamy counterpoint to all that citrus zing. Because every ingredient is naturally free of beans, lentils, peas, and their derivatives, there's no label-reading stress — just clean, whole-food ingredients doing exactly what they should. A scatter of fresh cilantro and a squeeze of lime at the table ties everything together and makes the whole plate look like something you'd order at a coastal bistro. This is the kind of dish that impresses guests without requiring you to spend hours in the kitchen.
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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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