Artificial Flavors Free Whole30 Salsa Verde Smoked Salmon Hash
Smoky, tangy, and loaded with color, this skillet hash is the kind of meal that earns a permanent spot in your weekend rotation. Every component is built from scratch — tomatillos, fresh jalapeño, and real lime juice come together in a blended salsa verde that's bright and bold without a drop of anything artificial. That matters more than you'd think, because store-bought salsas and seasoning blends are notorious hiding spots for synthetic flavor additives that can quietly sneak into an otherwise clean dish. Here, the depth comes entirely from charred vegetables, smoked paprika, cumin, and hot-smoked salmon — real ingredients doing real work. The cast iron technique is key: letting the Yukon Golds sit undisturbed until they're deeply golden gives you that crispy-edged texture that makes hash worth making in the first place. Folding in the salmon at the end keeps it tender and flaky rather than dried out, and the salsa verde ties everything together with a glossy, herb-forward finish. Sliced avocado and a squeeze of fresh lime over the top are optional, but honestly, don't skip them.
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Learn more →Ingredients
4 servings
For the salsa verde
- 1 lb tomatillos, husked and rinsed
- 1 jalapeño, stemmed
- 2 cloves garlic, unpeeled
- ½ cup fresh cilantro leaves and tender stems
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp kosher salt
For the hash
- 1 ½ lbs yukon gold potatoes, cut into ½-inch dice
- 3 tbsp avocado oil, divided
- 1 medium red bell pepper, cut into ½-inch dice
- 1 medium zucchini, cut into ½-inch dice
- 4 scallions, white and light green parts only, thinly sliced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- 8 oz hot-smoked salmon, skin removed and flaked into large chunks
For serving
- 1 ripe avocado, sliced (optional)
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Make the salsa verde: Place the tomatillos, jalapeño, and unpeeled garlic cloves in a medium saucepan and cover with water. Bring to a boil over medium-high heat, then reduce to a steady simmer and cook for 8–10 minutes, until the tomatillos are fully softened and have turned from bright green to olive-drab.
- 2
Drain the tomatillos and jalapeño. Peel the garlic cloves. Transfer everything to a blender along with the cilantro, lime juice, and 1/2 tsp kosher salt. Blend until smooth, about 30 seconds. Taste and adjust salt. Set aside.
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