Smoked and Robata’ed Salmon Belly

Responsibly farmed or wild salmon is a precious commodity and therefore best enjoyed with the mantra of nose to tail eating. Buy whole salmon and use all parts - bones and head for a light salmon stock base for miso, the descaled skins as crispy shards in salads, and so on. It is easy to end up with a surplus of salmon belly, so I am smoking this part of the salmon, adding a mellow flavour of green tea and then crisping up the skin on the robata grill.