Pregnancy Friendly Salmon Tartare with Avocado & Citrus
Raw fish is typically off the table during pregnancy, but this recipe takes a thoughtful approach by using sushi-grade salmon and a bright citrus marinade that gently cures the exterior of the fish, leaving it slightly opaque while keeping the interior silky and tender. The short refrigerated rest in lime and lemon juice is a key step here, giving you that classic tartare texture with an extra layer of care built right into the process. Coconut aminos bring a savory, umami-rich depth without soy, and fresh ginger adds a lively warmth that makes every bite feel vibrant and intentional. Fanned avocado underneath adds healthy fats and a creamy contrast that turns this into something genuinely beautiful on the plate. A pinch of turmeric ties the dressing together with a subtle earthiness and a gorgeous golden hue. This is the kind of dish that feels restaurant-worthy but comes together quietly in your own kitchen, where you control every single ingredient.
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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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