Xanthan Gum Free Salmon Tartare with Avocado & Citrus
Fresh, vibrant, and completely free of any thickeners or stabilizers, this dish is a stunning showcase of clean, whole-food ingredients doing all the heavy lifting. Sushi-grade salmon is hand-cut into delicate dice and tossed in a bright dressing of coconut aminos, fresh lime and lemon juice, grated ginger, and a whisper of turmeric — no fillers, no additives, nothing you'd need to second-guess. The citrus gently "cooks" the exterior of the salmon during a short rest in the fridge, giving you that gorgeous contrast of slightly set edges and silky, translucent centers. Fanned avocado underneath adds richness and creaminess that makes every bite feel indulgent without a single processed ingredient in sight. For anyone navigating a diet that rules out gums and stabilizers, this kind of recipe is a genuine find — restaurant-worthy elegance that comes together entirely from scratch. Serve it on chilled plates with a squeeze of lime and a scatter of fresh cilantro, and it looks like something you'd pay serious money for at a nice coastal bistro.
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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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