I love the freshness of this mango and salmon tartare. If you like the smooth texture of salmon but want some sweetness, this is a great combination. Especially with the addition of salty and tart capers!
Mango And Salmon Tartare
Salmon tartare is a great way to add something fast and easy to your menu. It is a perfect fish for stepping into raw foods. Just make sure you purchase sushi-grade salmon for the best result.
This pairs wonderfully with roasted curry cauliflower, or if you prefer to keep this totally raw, a side of keto broccoli salad fits wonderfully.
Ingredients
Serves: 6 Prep Time: 10 min + 1-4 hrs
• 1 ⅓ lbs of very fresh wild salmon fillets, without the skin
• Juice and zest of 1 lime
• 1 large mango or 2 small ones
• 3 tablespoon extra-virgin olive oil
• 1-2 tablespoon capers
• 1-2 teaspoon dried mustard
• Sea salt and freshly ground black pepper to taste
• Boston lettuce leaves, for serving
How to Make Mango And Salmon Tartare
Begin by cutting the salmon into small cubes that are around ½”. Place these in a bowl with the lime juice.
Slice the mango, then reserve a few small pieces cutting the rest into ½” pieces. Add the mango to the bowl of salmon along with 1 teaspoon each of salt, black pepper, and dried mustard. Stir this together to coat. Then, add in the capers and olive oil. Stir to combine, cover, and refrigerate for 1 to 4 hours before serving.
For serving, place a generous portion on a lettuce leaf with a bit of the reserved mango.
More Salmon Recipes
Salmon is one of my favorite proteins. It’s super versatile and is mild enough that everyone at the dinner table will love seeing this. Take a moment to check out a few more of our favorite recipes below and bookmark them to make soon!
📖 Recipe
Mango and Salmon Tartare
Elevate your meal game with our paleo-friendly Mango Salmon Taretare recipe! Bursting with flavor and perfect for any occasion.
Ingredients
- 1 ⅓ lbs of very fresh wild salmon fillets without the skin
- 1 ½ tablespoon lime juice
- 1 large mango
- 3 tablespoon extra-virgin olive oil
- 1 tablespoon capers
- 1 teaspoon dried mustard
- Sea salt and freshly ground black pepper to taste
- Boston lettuce leaves for serving
Instructions
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To start, cut the salmon into small ½” cubes and place them in a bowl with lime juice. Next, slice the mango, reserving a few small pieces, and cut the rest into ½” pieces. Add mango to the bowl of salmon, then season with 1 teaspoon each of salt, black pepper, and dried mustard. Stir to coat, then add capers and olive oil. Mix well, cover, and refrigerate for 1 to 4 hours before serving.
1 ⅓ lbs of very fresh wild salmon fillets, 1 ½ tablespoon lime juice, 1 large mango, 3 tablespoon extra-virgin olive oil, 1 tablespoon capers, 1 teaspoon dried mustard, Sea salt and freshly ground black pepper
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When ready to serve, place a generous portion on a lettuce leaf and add a bit of the reserved mango. Enjoy the unique blend of flavors and textures in this delicious paleo Mango Salmon Tartare recipe!
Boston lettuce leaves
Notes
- It is important to use only the highest quality salmon for this recipe. It will cook some with lemon juice while it marinates, but you will still be using raw salmon.
- This is best eaten fresh, within 24 hours of preparing.
Nutrition
Calories: 227kcalCarbohydrates: 6gProtein: 20gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 55mgSodium: 91mgPotassium: 558mgFiber: 1gSugar: 5gVitamin A: 418IUVitamin C: 14mgCalcium: 18mgIron: 1mg