Raw wild salmon may contain parasites--but commercial freezing kills them, so look for salmon labeled “frozen at sea” for tartare. Buy it from a high-quality fish market and tell them how you plan to serve it.
All wild salmon--and now some farmed--is considered a sustainable choice. For farmed, ask for fish that's raised in land- or tank-based systems. For more information about sustainable seafood, go to seafoodwatch.org.
Look for Meyer lemons from late fall to early spring in well-stocked supermarkets and specialty grocers. If you can't find them, regular lemons work well in this recipe.
2 lean meat, 1 fat