MSG 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 nothing but clean, whole ingredients. The dressing leans on coconut aminos instead of conventional soy sauce, which is the key move here — it brings that same savory depth without any added glutamates, so every flavor you taste is exactly what you put in. Fresh lime and lemon juice do double duty, brightening the whole bowl while gently curing the outside of the salmon into a silky, just-opaque layer that gives way to a tender, translucent center. Grated ginger and a whisper of turmeric add warmth and color without overwhelming the delicate fish. Fanned avocado underneath makes every bite rich and creamy, balancing the citrus punch beautifully. It's the kind of dish that looks like you spent hours on it but comes together with a sharp knife and a little patience in the fridge.
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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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