PCOS Friendly Salmon Tartare with Avocado & Citrus
Raw fish dishes can feel intimidating to pull off at home, but this tartare comes together with nothing more than a sharp knife and a few minutes of careful dicing. The real magic is in the dressing — coconut aminos bring a savory depth without refined soy, while fresh lime and lemon juice gently cure the salmon just enough to turn the edges silky and opaque. Ginger and turmeric are both anti-inflammatory powerhouses that fit naturally into a hormone-supportive way of eating, and here they do double duty as flavor builders. Creamy avocado fans out underneath the tartare to add healthy monounsaturated fats, which help with blood sugar stability — a genuine priority when you're managing PCOS. Every ingredient on this list is whole, unprocessed, and working in your favor. It's the kind of dish that looks like something you'd order at a nice restaurant, but lands on your table in under thirty minutes with zero stress.
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Learn more →Ingredients
4 servings
- 12 oz sushi-grade salmon fillet, skin removed
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 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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