Celery Free Whole30 Salsa Verde Smoked Salmon Hash
This skillet situation is the kind of breakfast-for-any-meal dish that makes you want to clear your whole afternoon just to eat it slowly. Crispy Yukon Gold potatoes get cooked until deeply golden in a cast iron pan, then tossed with charred red bell pepper, zucchini, scallions, cumin, and smoked paprika before being blanketed in a bright, tangy homemade salsa verde. The salsa is built from simmered tomatillos, jalapeño, garlic, cilantro, and fresh lime juice — all blended smooth and poured right over the hash so it clings to every crispy edge. Hot-smoked salmon gets nestled in at the end, warming through just enough to meld with all those bold, smoky flavors without losing its flaky texture. Every single ingredient here is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — the recipe just works as written. Finished with sliced avocado, a scatter of fresh cilantro, and a squeeze of lime, it's the kind of colorful, satisfying plate that looks like it took way more effort than it actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!