Anti Inflammatory Salmon Tartare with Lemon & Avocado
Raw salmon and creamy avocado come together in a dish that feels like something you'd order at a sleek bistro, yet it comes together in your own kitchen with minimal effort and zero cooking required. The omega-3-rich salmon is the star here — a genuine powerhouse ingredient when it comes to supporting a low-inflammation lifestyle — and it's paired with avocado's healthy fats for a combination that's as nourishing as it is beautiful. A quick dressing of fresh lemon juice, extra virgin olive oil, and Dijon mustard ties everything together, while a pinch of turmeric adds a subtle warmth and a quiet anti-inflammatory boost that blends seamlessly into the background. Fresh dill, chives, and briny capers keep every bite lively and bright. The salmon chills for just 15 minutes, lightly curing at the surface so the texture becomes silky and the flavors meld into something genuinely special. Served over cucumber slices or crisp endive leaves, it makes an elegant starter or a light main for four that looks far more impressive than the effort involved.
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Learn more →Ingredients
4 servings
For the tartare
- 12 oz sushi-grade salmon fillet, skin removed
- 1 ripe avocado, pitted and finely diced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 2 tbsp extra virgin olive oil
- 1 tbsp capers, drained and roughly chopped
- 2 tbsp fresh chives, finely sliced
- 1 tbsp fresh dill, finely chopped
- 1 tsp dijon mustard
- ¼ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- ¼ tsp ground turmeric
For serving
- lemon wedges, for serving
- cucumber slices or endive leaves, for serving (optional)
Instructions
- 1
Place the salmon fillet on a clean cutting board. Using a sharp chef's knife, slice the salmon into ¼-inch planks, then cut each plank into ¼-inch strips, and finally dice crosswise into ¼-inch cubes. Transfer to a mixing bowl and refrigerate while you prepare the remaining ingredients.
- 2
In a small bowl, whisk together the lemon juice, lemon zest, extra virgin olive oil, Dijon mustard, turmeric, salt, and black pepper until combined.
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