Pistachio Free Salmon Tartare with Avocado & Citrus
Raw fish dishes can feel intimidating to pull off at home, but this tartare is genuinely approachable and the results look stunning on the plate. Sushi-grade salmon is hand-cut into delicate little cubes, then tossed in a bright dressing of coconut aminos, fresh lime and lemon juice, grated ginger, and a whisper of turmeric — it's clean, vibrant, and layered with flavor. A short rest in the fridge lets the citrus gently kiss the exterior of the salmon while keeping the inside silky and tender, which is exactly the texture you want in a great tartare. Fanned avocado underneath adds richness and turns each plate into something that looks genuinely restaurant-worthy. The ingredient list is refreshingly straightforward — no specialty sauces with mystery additives, no nut-based garnishes, just whole, recognizable components you can feel good about. For anyone navigating tree-nut concerns, this is the kind of elegant dish that proves you're not giving anything up — you're just cooking smarter. Finish with a squeeze of lime and a few cilantro leaves, and dinner is done.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!