Gelatin Free Whole30 Salsa Verde Smoked Salmon Hash
Smoky, tangy, and loaded with color, this skillet hash is the kind of one-pan meal that feels like a serious weekend project but comes together with surprisingly straightforward steps. The salsa verde is made entirely from scratch — tomatillos, jalapeño, garlic, cilantro, and lime — so you know exactly what's going into it, no store-bought shortcuts with questionable additives or hidden thickeners to worry about. That matters more than it sounds, because plenty of jarred salsas and pre-made sauces sneak in stabilizers or gelling agents that have no business being in your food. Here, everything is clean and whole: crispy Yukon Gold potatoes, charred bell pepper and zucchini, warm spices, and generous chunks of hot-smoked salmon folded in right at the end. The salmon heats through gently in the salsa, soaking up that bright, slightly smoky sauce without drying out or losing its satisfying flaky texture. Finished with sliced avocado, fresh cilantro, and a squeeze of lime, it's the kind of dish that looks impressive straight from the cast iron skillet and tastes even better than it looks.
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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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