Nitrate & Nitrite 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. The star of the show is hot-smoked salmon — naturally cured without the synthetic preservatives that make so many cured and processed fish products a no-go for anyone avoiding added nitrates and nitrites. Yukon Gold potatoes get pressed into a cast iron skillet until deeply golden and crisp, then tossed with red bell pepper, zucchini, cumin, and smoked paprika for a hash that has real backbone. The homemade salsa verde — built from boiled tomatillos, jalapeño, roasted garlic, cilantro, and fresh lime juice — comes together in a blender and does double duty as both a cooking sauce and a bright, punchy topping. Everything finishes together in the pan, with the salmon nestled right on top so it warms through without overcooking. Sliced avocado and extra lime wedges at the table round it out into something that feels genuinely restaurant-worthy. It's clean, bold, and completely satisfying without relying on anything you'd need to second-guess at the label.
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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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