Mustard 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 weekend mornings feel like a serious event. Crispy Yukon Gold potatoes get tossed with charred bell pepper and zucchini, then blanketed in a bright homemade salsa verde built from blistered tomatillos, jalapeño, and fresh lime juice — no shortcuts, no store-bought sauce with mystery ingredients to worry about. The hot-smoked salmon gets nestled right on top and warmed through just enough to stay tender and flaky, soaking up all that smoky, citrusy goodness from the skillet. Cumin and smoked paprika give the whole thing a deep, earthy backbone that makes every bite feel intentional. Because every component is made from scratch with whole, recognizable ingredients, there's no need to scan labels for hidden condiments or spice blends that might sneak in unwanted additives. Finished with sliced avocado, a handful of fresh cilantro, and a squeeze of lime, it's the kind of dish that looks impressive straight from the cast iron but comes together with surprisingly straightforward technique.
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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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