Iron & Ember

Iron & Ember pairs citrus-kissed salmon with buttery fondant potatoes, celebrating the marriage of cast iron and live fire. Crisp, smoky salmon and steakhouse-style potatoes come together in a meal that’s both elegant and deeply comforting.

Serves

2

time

~ 1 - 1.5 hrs

skill

6/10

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ingredients

Citrus Salmon

  • 2 skin-on salmon fillets
  • Olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • Juice of ½ lemon
  • Trader Joe’s Citrus Garlic Seasoning Blend

Fondant Potatoes

  • 2–3 Yukon Gold potatoes
  • Olive oil
  • 4–6 tbsp butter, divided
  • 2–3 garlic cloves, smashed
  • 1–2 sprigs fresh rosemary
  • 1–1½ cups beef stock
  • Kosher salt
  • Freshly cracked black pepper

Optional Tools

  • Ring mold or round cookie cutter
  • Parchment cartouche (or foil)

Roasted Broccoli & Tomatoes

  • Broccoli florets
  • Cherry tomatoes
  • Olive oil
  • Kosher salt
  • Freshly cracked black pepper

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directions

Prepare the Fondant Potatoes

  1. Preheat the oven to 400°F.
  2. Peel the Yukon Gold potatoes and cut them into 1½-inch cylinders. A ring mold creates a classic steakhouse presentation but isn’t required.
  3. Season generously with kosher salt and black pepper.
  4. Heat a stainless steel or cast-iron skillet over medium-high heat with a thin layer of olive oil.
  5. Sear the potatoes until deeply golden on one side, then flip and brown the second side.

Build the Fondant

  1. Reduce the heat to medium.
  2. Add the butter, smashed garlic, and rosemary.
  3. Tilt the pan and baste the potatoes continuously for 1–2 minutes.
  4. Pour in enough beef stock to come nearly to the top of the potatoes.
  5. Add another tablespoon or two of butter.
  6. Cover with a parchment cartouche or foil.
  7. Transfer to the oven and cook until the potatoes are buttery tender and most of the liquid has reduced, about 25–40 minutes, depending on thickness.

Roast the Vegetables

  1. Toss the broccoli and cherry tomatoes with olive oil, kosher salt, and black pepper.
  2. Roast at 400°F until browned around the edges and tender-crisp.

Grill the Citrus Salmon

  1. Prepare the Big Green Egg for indirect cooking at 350°F with a cast-iron skillet preheating inside.
  2. Add your favorite smoking wood.
  3. Pat the salmon completely dry.
  4. Lightly coat with olive oil and season with kosher salt, black pepper, fresh lemon juice, and Trader Joe’s Citrus Garlic Seasoning Blend.
  5. Place the salmon skin-side down in the hot cast iron.
  6. Close the lid and cook until the salmon reaches 125–130°F for medium, or your preferred doneness.

Plate & Serve

  1. Arrange the fondant potatoes on each plate.
  2. Add the roasted broccoli and tomatoes.
  3. Place the salmon alongside the potatoes.
  4. Finish with an extra squeeze of fresh lemon, if desired.

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Tennessee Tastebuds Tip

The magic of this recipe is the combination of a 350°F Big Green Egg and a preheated cast-iron skillet. The lower temperature gives the salmon time to absorb clean wood smoke while the hot cast iron crisps the skin beautifully. For the fondant potatoes, a cartouche - a round piece of parchment paper placed directly on top of the potatoes - helps control evaporation so they braise gently while the stock reduces into a rich, buttery glaze. If you don’t have parchment, foil works well too.

Kitchen Notes

Fondant potatoes are every bit as important as the salmon in this dish. Slowly braising them in butter, beef stock, garlic, and rosemary creates an incredibly creamy interior while preserving their deeply browned exterior. Paired with citrus-bright salmon kissed by wood smoke, the result is a plate that balances richness, freshness, and texture in every bite.

© 2026 Tennessee Tastebuds · Nathan Walker