My fiancé, Scott, was a vegan for ten years. We are still trying to rectify the damage that was done to his body during this time. Even after we reintroduced foods like pastured eggs and grass-fed, raw cheese, his body still needed a lot of work.
While he’s much healthier today, I still make it a point to feed him extremely nutrient dense food. And since he only started eating fish this past January, that means he eats a ton of seafood. Interestingly enough, he doesn’t like cooked salmon, but he’ll eat it raw. Weird, right? He goes from no animal products, to cheese lover, to raw fish eater.
But I can’t blame him, because raw salmon is one of my favorite things to eat. Hellooo salmon sushi! I love it. Lucky for me, I sent him grocery shopping the other night and not only did he buy the most expensive salmon that Whole Foods had to offer, but he bought over a pound of it. Which I’m way too cheap to do. I definitely recommend finding a good piece of salmon that’s on sale. At my local Whole Foods, salmon goes on sale frequently. Just make sure you’re purchasing wild salmon, this is crucial. Farmed salmon has likely been fed GMOs (among other disgusting things) and pumped up with antibiotics.
So what better way to eat this big, beautiful salmon than delicious tuna tartar?
It’s such an easy meal to make and doesn’t even require cooking. It’s full of EPA and DHA, aka brain food. It’s also rich in vitamins, particularly the fat soluble vitamins A, E, D and K. Plus you don’t have to clean any pans when you’re done.
- 1 lb of the freshest, wildest salmon you can find, diced into cubes
- 1/2 red onion, diced
- 1 large garlic clove, minced
- 1 avocado, diced
- 1 small cucumber, diced
- 1/2 cup of coconut aminos (found HERE)
After dicing all of the ingredients, just combine it with coconut aminos. I also added sriracha and red pepper flakes because if something isn’t spicy, I’m not interested.
I served this with cooled white rice (what’s up resistant starch!).