Low FODMAP Salmon Tartare with Lemon & Avocado
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4 servings
For the tartare
- 12 oz sushi-grade salmon fillet, skin removed
- 1 ripe avocado, pitted and finely diced
Ingredient noteA serving of up to about 1/3 of an avocado is low in FODMAPs. This recipe contains only about 1/4 of an avocado per serving, making it likely Low FODMAP. If you prefer to always avoid avocado, please tap it and change its rating to Red.
- 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
- Ā¼ tsp fine sea salt
- Ā¼ tsp freshly ground black pepper
- Ā¼ 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 Ā¼-inch planks, then cut each plank into Ā¼-inch strips, and finally dice crosswise into Ā¼-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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