Red Meat Allergy Friendly Salmon Tartare with Avocado & Citrus
Fresh, vibrant, and completely free of beef, pork, or any other red meat, this dish is a stunning example of how elegant a seafood-forward plate can be. Sushi-grade salmon is hand-cut into delicate cubes and dressed in a bright blend of coconut aminos, fresh lime and lemon juice, grated ginger, and a whisper of turmeric — flavors that are bold without being heavy. A short rest in the refrigerator lets the citrus gently kiss the exterior of the salmon while keeping the interior silky and tender, which is the kind of detail that separates a good tartare from a great one. Fanned avocado slices underneath add richness and a buttery contrast that makes every bite feel indulgent. The whole thing comes together with pantry-friendly, whole-food ingredients and zero hidden animal proteins to worry about — just clean, confident cooking. It's the kind of dish that looks like it came from a nice restaurant but is surprisingly approachable to pull off at home.
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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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