Easy Smoked Salmon Bowls

Macros - 42P 50C 13F 9 fiber

Servings: 5
5 Serving size: See below
Prep Time in Minutes: 10 minutes
Cook Time: 70 minutes

Ingredients for the salmon rub:
2 tsp salt
2 tsp brown sugar
1 tsp garlic powder
1 tsp paprika
½ tsp chili powder
½ tsp mustard powder

(You may only use half the rub if you are doing half a whole fish or 1.5#. Use the whole run for a whole fish or 3#. )

Ingredients for the salmon glaze:
30g Maple Syrup
15g Coconut Aminos or Soy sauce
5g Worcestershire

Ingredients for the bowls:
100g cooked rice
75 edamame (heated up)
50g diced mango
3g cilantro

Optional: 8g Sriracha mayo (make a batch of 40g mayo + 10g hot sauce +10g water to drizzle and store in a separate jar)

Instructions:
1. Preheat the smoker to 225°. While preheating, apply the dry rub ingredients to the fleshy side of the salmon.
2. When smoker is ready put the salmon skin side down right onto the grates or onto a sheet pan and cook for 1 hour. While the salmon is cooking, make the glaze and prepare your rice and mango if making.
3. At the 1 hour mark, brush the salmon with the glaze and turn the smoker temperature up to 375°and cook until the internal temperature reaches 145°, about 10 minutes.
4. Pull the salmon from the smoker and let it rest for 5-10 minutes.
5. Make your bowl by adding cooked rice to the bottom, then add heated edamame (I buy mine in frozen bags then microwave portions as needed), add mango, then layer your smoked salmon on top (I like to cut it into smaller pieces) and finally garnish with cilantro and drizzle with sriracha mayo.

Notes: For even better rice make it with coconut water instead of tap water. This will add some carbs to your macros but it is delish and worth it:)