MSG Free Whole30 Salsa Verde Smoked Salmon Hash
Bright, tangy, and loaded with smoky depth, this skillet hash is the kind of meal that feels indulgent without a single shortcut or additive in sight. The salsa verde is made entirely from scratch — tomatillos, jalapeño, garlic, cilantro, and fresh lime juice — so you get bold, layered flavor without reaching for any jarred sauce that might sneak in unwanted additives or flavor enhancers. That matters a lot when you're cooking clean, because store-bought salsas and seasoning blends are some of the sneakiest sources of hidden MSG. Here, every ingredient is whole and identifiable, from the Yukon Gold potatoes crisped in avocado oil to the hot-smoked salmon flaked right over the top. The cast iron skillet does serious work, building a golden crust on the potatoes before the bell pepper, zucchini, and warm spices join the party. Finishing with that bright homemade salsa verde ties everything together into something that tastes far more complex than the straightforward ingredient list suggests. Sliced avocado and a squeeze of lime over the top make it feel like a restaurant plate you pulled off entirely on your own.
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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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