Strict Keto Salmon Tartare with Avocado and Wasabi Aioli

Ingredients

• Salmon tartare: 8 oz wild-caught salmon, sashimi grade, diced
• Salmon tartare: 1 ripe avocado, diced
• Salmon tartare: 2 tablespoons soy sauce (or tamari for gluten-free)
• Salmon tartare: 1 teaspoon sesame oil
• Salmon tartare: 1 tablespoon fresh lime juice
• Salmon tartare: 1 teaspoon grated ginger
• Salmon tartare: 1 teaspoon toasted sesame seeds
• Salmon tartare: 1 tablespoon finely chopped chives
• Salmon tartare: 1 teaspoon seaweed flakes (optional)
• Salmon tartare: salt and pepper to taste
• Wasabi aioli: 1/4 cup mayonnaise, preferably avocado-oil based
• Wasabi aioli: 1 teaspoon wasabi paste, adjust to taste
• Wasabi aioli: 1 teaspoon rice vinegar
• Wasabi aioli: 1/2 teaspoon garlic powder
• Wasabi aioli: pinch of salt

Instructions

1. Use only sashimi-grade salmon from a trusted source. Keep the salmon chilled until you are ready to dice and serve it.
2. Dice the salmon into small even cubes and place it in a chilled bowl.
3. Gently fold in avocado, soy sauce or tamari, sesame oil, lime juice, ginger, sesame seeds, chives, seaweed flakes if using, salt, and pepper.
4. In a separate small bowl, stir the wasabi aioli ingredients together until smooth.
5. Chill the tartare for 5–10 minutes, then plate it with the wasabi aioli.
6. Serve immediately the same day; do not leave tartare at room temperature.

Nutrition per serving

Calories and macros are approximate per serving. Sugar and added sugar values are approximate. Net carbs = total carbs minus fiber.

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