Nitrate & Nitrite Free Salmon Tartare with Avocado & Citrus
Raw fish dishes can feel like a minefield when you're watching what goes into your food, but this tartare keeps things clean from start to finish. Sushi-grade salmon is the star, dressed in coconut aminos instead of conventional soy sauce — a smart swap that sidesteps the preservatives often lurking in bottled condiments. Fresh lime and lemon juice, grated ginger, a touch of turmeric, and a drizzle of olive oil do all the heavy lifting, creating a bright, citrusy marinade that's as vibrant as it looks. The salmon gets a short rest in the fridge so the citrus gently kisses the exterior while keeping the inside silky and tender — no curing agents, no shortcuts, just good technique. Fanned avocado underneath adds richness and makes the whole plate feel genuinely restaurant-worthy. It's the kind of dish that looks impressive enough for a dinner party but comes together with nothing more than a sharp knife and a few quality ingredients you can feel good about.
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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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