Emulsifier 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. The salsa verde is made entirely from scratch — tomatillos, jalapeño, garlic, cilantro, and lime — so you know exactly what's going into it, with zero mystery additives or stabilizers hiding in a jar. That matters a lot when you're avoiding emulsifiers, since store-bought salsas and seasoning blends are common culprits for sneaking in unwanted ingredients. Crispy Yukon Gold potatoes get a serious upgrade when they're tossed with charred bell pepper, zucchini, and warm spices, then draped in that bright, blended verde sauce. Hot-smoked salmon brings a deep, woodsy richness that ties everything together without needing any processed binders or fillers to hold the dish. Avocado slices and a squeeze of fresh lime over the top keep things feeling fresh and vibrant right up until the last bite. It all comes together in one cast iron skillet, which means bold flavor and minimal cleanup — a genuinely hard combination to beat.
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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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