Rye Free Whole30 Salsa Verde Smoked Salmon Hash

Total time50 min

Prep time15 min

Cook time35 min

Rye Free Whole30 Salsa Verde Smoked Salmon Hash

Smoky, tangy, and loaded with color, this skillet hash is the kind of meal that makes you genuinely excited to eat well. Crispy Yukon Gold potatoes form the base, cooked in avocado oil until deeply golden, then tossed with charred bell pepper, zucchini, and warm spices before being draped in a bright, blended tomatillo salsa verde. Hot-smoked salmon gets nestled right into the pan at the end, soaking up all that citrusy, cumin-laced goodness without losing its satisfying flaky texture. Every single ingredient here is naturally grain-free, so there's no need to audit labels or swap anything out — it just works as written. The homemade salsa verde is genuinely worth the extra ten minutes; simmering the tomatillos and jalapeño mellows the sharpness and gives the sauce a silky, complex depth you won't get from a jar. Finish it with sliced avocado and a squeeze of lime straight from the cast iron, and you've got a one-pan meal that feels indulgent without compromising a thing.

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Ingredients

4 servings

For the salsa verde

1 lb tomatillos, husked and rinsed
Frontera Salsa Tomatillo Medium Jar - 16 Oz Jardines 7J Salsa Medium Tomatillo Young Guns Hatch Valley Medium Green Chile & Tomatillo Salsa Jug 2 Gingos Salsa Tomatillo Young Guns Hatch Valley Green Chile Tomatillo Medium Salsa
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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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