Low Carb Salmon Tartare
Elevate your appetizer game with this refreshing and elegant Low Carb Salmon Tartare recipe, perfect for seafood lovers and low-carb enthusiasts alike. Made with sushi-grade salmon, zesty lemon, briny capers, and a medley of fresh herbs like dill and chives, this dish is packed with vibrant flavors and wholesome ingredients. A drizzle of extra virgin olive oil ties everything together, while creamy avocado and crisp cucumber salad provide the perfect complementary textures. Ready in just 20 minutes with zero cooking required, this no-fuss dish is ideal for gatherings, special occasions, or a light and healthy meal. Beautifully plated with a ring mold or shaped by hand, it’s as visually stunning as it is delicious—plus, it’s keto-friendly, gluten-free, and packed with nutrient-rich goodness! Serve it chilled for the ultimate gourmet experience.
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Recipe Information
Ingredients
- 300 grams fresh salmon fillet, skinless
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 tablespoon capers, rinsed and chopped
- 1 tablespoon shallot, finely diced
- 1 teaspoon dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh dill, chopped
- 1 tablespoon chives, finely chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 1 medium avocado, diced
- 1 small cucumber, thinly sliced
- 2 cups mixed salad greens
Instructions
Begin by ensuring your salmon fillet is as fresh as possible. Ideally, use sushi-grade salmon for best results. Pat the salmon dry with a paper towel.
Place the salmon fillet on a cutting board and using a sharp knife, cut it into very small cubes, about 0.5 cm in size. Set aside in a bowl.
Add the lemon zest, lemon juice, chopped capers, diced shallot, and dijon mustard to the salmon. Mix gently to combine.
Drizzle the extra virgin olive oil over the salmon mixture and stir in the fresh dill and chives. Season with salt and freshly ground black pepper. Mix everything until well combined.
Cover the mixture and refrigerate for at least 10 minutes to allow the flavors to meld, or up to an hour if you are preparing in advance.
Just before serving, dice the avocado and thinly slice the cucumber. Mix them gently with mixed salad greens in a separate bowl.
To plate: use a ring mold to form the salmon tartare into neat rounds on serving plates. Alternatively, you can use a small bowl to shape the tartare by pressing it into the bowl and then inverting it onto a plate.
Accompany each serving of tartare with a portion of the avocado and cucumber salad, either on top or to the side, according to your presentation preference.
Serve immediately, garnished with extra dill or chives if desired.
Nutrition Facts
Calories |
1180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1744 mg | 76% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 5.8 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 39.5 mcg | 197% | |
| Calcium | 126 mg | 10% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2381 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
