Citric Acid Free Whole30 Salsa Verde Smoked Salmon Hash
Smoky, savory, and loaded with color, this skillet hash is the kind of one-pan meal that earns a permanent spot in your rotation. The real star is the from-scratch salsa verde — tomatillos, jalapeño, and garlic are simmered until soft, then blended with fresh cilantro and lime juice into a bright, tangy sauce that ties the whole dish together. For anyone avoiding citric acid, that homemade sauce is everything, since store-bought salsas and canned tomatillo products almost always sneak in citric acid as a preservative. Here, you control every ingredient from start to finish. Crispy Yukon Gold potatoes get a deep golden crust in the cast iron before zucchini, red bell pepper, and warm spices join the pan, and then hot-smoked salmon is nestled right on top to warm through in the sauce. The result is hearty and satisfying without feeling heavy, and the optional avocado and extra lime wedges on the side make it feel genuinely restaurant-worthy. It's the kind of dish that looks impressive but comes together in a single skillet with straightforward, whole-food ingredients.
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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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