Wheat Free Whole30 Salsa Verde Smoked Salmon Hash
This skillet is a serious crowd-pleaser — smoky, bright, and deeply satisfying in a way that feels more like a restaurant brunch than a weeknight dinner. The star of the show is a from-scratch salsa verde made by simmering tomatillos, jalapeño, and garlic until soft, then blending them with fresh cilantro and lime juice into a tangy, vibrant sauce that ties the whole dish together. Yukon Gold potatoes get pressed into a hot cast iron skillet until they're deeply golden and crisp, then joined by red bell pepper, zucchini, and scallions seasoned with cumin and smoked paprika. Every single ingredient here is naturally free of wheat, so there's no need to swap anything out or second-guess a label — it just works as written. Hot-smoked salmon is nestled in at the end and warmed through gently, keeping those big, flaky chunks intact and adding a rich, savory depth that plays beautifully against the acidic salsa. Sliced avocado and extra lime wedges on the side make it feel complete without any extra effort. If you've been looking for a hash that actually delivers on flavor without relying on flour, breadcrumbs, or anything processed, this is the one to bookmark.
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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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