Alex Mackay's Roast Salmon & King Edward Potatoes with Sweet & Sour Relish Recipe

Alex Mackay's Roast Salmon & King Edward Potatoes with Sweet & Sour Relish Recipe
Prep in Prep in:
5 mins
Cook in Cook in:
50 mins
Serves Serves:


Pre-heat your oven to 200C / Gas Mark 6. Position upper middle shelf. Boil your kettle.

Get an oven tray with low sides. Spoon the vegetable oil onto it. Put the tray into the oven for 5 minutes to heat the oil. Add the King Edwards to the tray in a single layer, turn them in the oil to make sure they are fully coated. Roast for 20 minutes. Turn the King Edwards and baste them with a heat proof brush. Roast for 15 miutes more.

While the potatoes roast, prepare the red pepper relish. Get a 20-24cm frying or saute pan that you have a lid for. Add the diced peppers, garlic, olive oil and the water. Cover the pan and sweat over a medium heat for 6 minutes. Cut the spring onions lengthways into 3 or on an angle. Slice the greenest top third finely then set the slices aside. Add the bottom two thirds to the peppers once they've sweated for 6 minutes. Sweat for a further 4 minutes. Add the orange juice and honey to the pan, boil until it has reduced by half. Turn off the heat. Season to taste with salt, cayenne pepper and sugar. You want it to be sweet, sour and a little spicy.

Once the potatoes have roasted for 35 minutes, check to see if they are ready. If they are, push them onto one half of the tray. Season the salmon with salt, cayenne pepper and the orange zest. Brush the seasonings in well. Put the salmon on the tray with the potatoes. Roast for 6 minutes.

Transfer the salmon and King Edwards to plates. Stir the sliced spring onions into the relish. Spoon it over the salmon.

The red pepper relish can easily be made a day ahead.

Make double the relish. It'll keep in the fridge for a couple of days and is good with everything from chicken to cheese to chips.


700g of fluffy King Edward potatoes, unpeeled, cut into 5cm chunks

2 tbsp vegetable oil

2 medium red peppers, deseeded and cut into 2cm dice

2 cloves garlic, peeled and finely chopped

1 tbsp extra virgin olive oil

4 tbsp water

1 bunch of spring onions

Finely grated (microplane) zest of 1 orange and 6 tbsp juice (usually 1 large orange will give you this much)

1 tbsp honey

4 skinless salmon fillets, each approximately 140g

Salt and cayenne pepper