Cinnamon Free Whole30 Salsa Verde Smoked Salmon Hash
Bright, tangy, and deeply satisfying, this skillet dish brings together crispy Yukon Gold potatoes, smoky flaked salmon, and a vivid homemade salsa verde that does all the heavy lifting on flavor. The salsa is built from charred tomatillos, jalapeño, garlic, cilantro, and fresh lime juice — nothing from a jar, nothing with a mystery spice blend hiding inside. That matters a lot when you're navigating a sensitivity to cinnamon, because store-bought salsas and seasoning packets are notorious for tucking warm spices into the mix without much fanfare. Here, the only spices in the hash are cumin and smoked paprika, so you know exactly what you're working with. The cast iron technique is worth following closely — letting those potatoes sit undisturbed until deeply golden is what gives the whole dish its backbone of texture before the salmon and salsa come together over gentle heat. Sliced avocado and a squeeze of lime at the end round everything out into something that feels like a proper weekend brunch without any of the usual ingredient second-guessing.
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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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