Yeast Free Salmon Tartare with Avocado & Citrus
Fresh, vibrant, and completely free of any fermented or leavened ingredients, this salmon tartare is the kind of dish that feels like a restaurant splurge but comes together with minimal effort in your own kitchen. Sushi-grade salmon is diced into tender little cubes and tossed in a bright dressing of coconut aminos, fresh lime and lemon juice, grated ginger, and a touch of turmeric — every single component is clean and naturally yeast-free, so there's no need to scrutinize labels or swap anything out. The coconut aminos do the heavy lifting that soy sauce would normally handle, bringing that savory depth without any of the fermentation concerns that come with traditional soy products. A short rest in the fridge lets the citrus gently kiss the outside of the salmon while keeping the inside silky and translucent — it's a small step that makes a big textural difference. Fanned avocado underneath adds creaminess and makes the whole plate look genuinely stunning. Scattered cilantro and a squeeze of lime at the end keep things fresh and lively right up to the last bite. Whether you're navigating dietary restrictions or just chasing something light and impressive, this one absolutely delivers.
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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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