Walnut Free Salmon Tartare with Avocado & Citrus
Fresh, vibrant, and genuinely impressive to plate, this salmon tartare is the kind of dish that feels restaurant-worthy without requiring a culinary degree. 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 — a combination that's punchy, clean, and completely free of any tree nut ingredients. The brief rest in the fridge is a smart little trick that lets the citrus gently kiss the exterior of the salmon while keeping the inside silky and tender. Fanned avocado underneath adds richness and turns each plate into something genuinely beautiful. Because every component here is whole and unprocessed, there's no need to scan labels for hidden nut oils or shared-facility warnings — what you see is exactly what you get. Scatter a few cilantro leaves on top and finish with a squeeze of lime, and you have an elegant starter or light main that tastes as good as it looks.
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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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