Citrus Salmon & Fondant Potatoes

Ingredients

Citrus Salmon (Big Green Egg)

• 2 salmon fillets (skin-on)
• Olive oil
• Kosher salt & black pepper
• Fresh lemon juice
• Trader Joe’s citrus seasoning blend
• Cast-iron skillet (for the Egg)

Fondant Potatoes

• 2–3 Yukon gold potatoes
• Olive oil (for searing)
• 4–6 tbsp butter (divided)
• 2–3 garlic cloves, smashed
• 1–2 sprigs rosemary
• 1–1½ cups beef stock
• Salt & pepper
• Optional tools: ring/cookie cutter + a cartouche (parchment round)

Roasted Broccoli & Tomatoes

• Broccoli florets
• Cherry tomatoes
• Olive oil
• Salt & pepper

Directions

Fondant Potatoes

1. Heat oven to 400°F. Peel Yukon golds and cut into 1½-inch thick cylinders. (Use a ring/cookie cutter if you want that perfect restaurant shape.)
2. Season potatoes with salt and pepper. Heat a stainless or cast-iron pan over medium-high heat with a thin layer of olive oil.
3. Sear potatoes until deeply golden on the first side, then flip and brown the second side.
4. Lower heat to medium. Add a few tablespoons of butter, smashed garlic, and rosemary. Tilt the pan and baste the potatoes well.
5. Pour in beef stock until it comes nearly to the top of the potatoes (this deglazes the pan). Add a couple more small chunks of butter.
6. Cover with a parchment cartouche (or foil if you don’t have one). Transfer to the oven and cook until the stock reduces and potatoes are buttery-tender, about 25–40 minutes depending on thickness.

Roast the Veg

1. Toss broccoli and cherry tomatoes with olive oil, salt, and pepper. Roast at 400°F until browned and tender-crisp.

Citrus Salmon on the Big Green Egg

1. Set Big Green Egg for indirect cooking at about 325°F. Place a cast-iron skillet inside to preheat.
2. Pat salmon dry. Rub lightly with olive oil and season with salt, pepper, a squeeze of lemon juice, and Trader Joe’s citrus seasoning blend.
3. Place salmon skin-side down on the hot cast iron. Close the lid and cook until the salmon is just done and the skin is crisp. Pull around 125–130°F internal for medium (or cook to your preference).

Plate

1. Plate fondant potatoes and roasted vegetables. Set salmon on top or alongside. Finish with an extra squeeze of lemon if you want it brighter.

Tip: The move here is indirect heat + hot cast iron — it lets the salmon pick up smoke while still getting that crispy skin.