Rye Free Salmon Tartare with Avocado & Citrus

Total time30 min

Prep time20 min

Cook time0 min

Rye Free Salmon Tartare with Avocado & Citrus

Fresh, vibrant, and genuinely impressive to plate, this salmon tartare is the kind of dish that feels like something you'd order at a nice restaurant — except you made it at home in under half an hour. Sushi-grade salmon gets hand-diced and tossed in a bright dressing of coconut aminos, fresh lime and lemon juice, grated ginger, and a whisper of turmeric, giving every bite a citrusy, umami-forward punch. The brief rest in the refrigerator is a small but brilliant step — the citrus gently firms the outside of the salmon while keeping the center silky and tender. Fanned avocado underneath adds richness and a creamy contrast that makes the whole dish feel luxurious without any heavy additions. Because the recipe relies entirely on fresh produce, fish, and pantry staples like olive oil and sea salt, there's nothing here that sneaks in grain-based ingredients — no soy sauce with hidden additives, no crackers folded into the mix. It's naturally clean and works beautifully for anyone navigating grain sensitivities, since coconut aminos stand in for traditional soy sauce without missing a beat. Serve it straight from the fridge on chilled plates and it's an effortlessly elegant starter or light main that looks as good as it tastes.

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Ingredients

4 servings

12 oz sushi-grade salmon fillet, skin removed
2 tbsp coconut aminos
Nutiva Coconut Secret Coconut Aminos Soy-Free Soy Sauce Alternative Original - 8 oz Coconut Secret Ssng Sce Orig Soy Free - 16.9 Oz Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz O Organics Coconut Aminos - 10 FZ
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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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