Nightshade Free Salmon Tartare with Avocado & Citrus
Raw fish dishes can feel off-limits when you're navigating a nightshade-free lifestyle, but this tartare is built entirely around clean, vibrant ingredients that deliver serious flavor without a single tomato, pepper, or paprika in sight. Sushi-grade salmon is diced and tossed in a bright dressing of coconut aminos, fresh lime and lemon juice, grated ginger, and a whisper of turmeric — it's bold, citrusy, and deeply satisfying. The coconut aminos do the heavy lifting that soy sauce typically would, bringing that savory depth while keeping everything on the right side of your dietary needs. A short rest in the fridge lets the citrus gently kiss the exterior of the salmon, creating that signature slightly-set texture that makes tartare so irresistible. Fanned avocado underneath adds creaminess and makes the whole plate look like something you'd order at a nice restaurant. It comes together with minimal cooking and maximum payoff — exactly the kind of dish that proves eating with restrictions doesn't mean eating without joy.
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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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