Seed Oil Free Salmon Tartare with Avocado & Citrus
Raw fish dishes can feel intimidating to pull off at home, but this salmon tartare is genuinely approachable and absolutely 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 touch of extra-virgin olive oil — every single ingredient is clean and intentional. That olive oil is the only fat in the dressing, which means no refined seed oils hiding in a sauce or marinade, just real food doing all the work. A short rest in the refrigerator lets the citrus gently kiss the exterior of the salmon while keeping the center silky and tender, which is the kind of textural payoff that makes this dish feel restaurant-worthy. Fanned avocado underneath adds richness and creaminess that balances the bright, tangy dressing beautifully. A scatter of fresh cilantro and a squeeze of lime at the end ties everything together with a pop of color and freshness. It's the kind of recipe that looks like you spent hours but comes together with a sharp knife and a little patience.
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!