High Fructose Corn Syrup Free Whole30 Salsa Verde Smoked Salmon Hash
Smoky, tangy, and loaded with color, this skillet hash is the kind of one-pan meal that makes you genuinely excited to get into the kitchen. The salsa verde is made entirely from scratch — tomatillos, jalapeño, garlic, cilantro, and fresh lime juice — so there's zero chance of hidden sweeteners sneaking in the way they do in so many jarred sauces and store-bought condiments. That matters more than people realize, because commercial salsas and smoked fish products are two of the sneakiest places for unwanted additives to hide. Here, the salmon is simply flaked over crispy Yukon Gold potatoes, charred bell pepper, and zucchini, then everything gets draped in that bright, blended salsa verde and finished low and slow until it all clings together beautifully. Cumin and smoked paprika deepen the flavor without any processed spice blends, and avocado oil keeps the whole thing clean from start to finish. Serve it straight from the cast iron with sliced avocado and a squeeze of lime, and it's the kind of dish that feels indulgent even though every single ingredient is exactly what it says it is.
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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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