Ginger Free Whole30 Salsa Verde Smoked Salmon Hash
Crispy Yukon Gold potatoes, smoky flaked salmon, and a bright homemade salsa verde all come together in one skillet for a brunch or dinner that feels genuinely special. The tomatillo sauce is made from scratch — simmered, blended, and poured right over the hash — so you know exactly what's in it, with no mystery additives or hidden spice blends to second-guess. That matters more than it sounds, because a lot of store-bought salsas and seasoning packets sneak in dried ginger or other warming spices that can catch you off guard. Every layer of flavor here comes from ingredients you can see and control: cumin, smoked paprika, jalapeño, lime, and fresh cilantro doing all the heavy lifting. The cast iron technique is worth following closely — letting the potatoes sit undisturbed until deeply golden gives you that satisfying crisp edge that makes hash worth making in the first place. Hot-smoked salmon gets nestled in at the end so it just warms through, staying tender and rich rather than drying out. Finish it with sliced avocado and a squeeze of lime straight from the skillet, and you've got a meal that looks like it took far more effort than it did.
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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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