Red Meat Allergy Friendly 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 forget you're eating clean. Crispy Yukon Gold potatoes get tossed with charred bell pepper and zucchini, then blanketed in a bright, from-scratch salsa verde made by simmering tomatillos, jalapeño, and garlic until perfectly softened before blending with fresh cilantro and lime juice. The result is a sauce that clings to every golden cube of potato in the best possible way. Hot-smoked salmon is nestled right into the skillet at the end, warming through gently so it stays tender and flaky rather than tough — and because it's fish, not red meat, this dish is naturally a worry-free choice for anyone managing a mammalian meat allergy. Cumin and smoked paprika deepen the flavor without any hidden ingredients to second-guess. Finish it with sliced avocado and a squeeze of lime straight from the cast iron, and you've got a brunch or weeknight dinner that looks and tastes far more impressive than the effort it takes.
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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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