Preparation

• In a small bowl, whisk together olive oil, lime zest, lime juice, garlic, salt, and pepper. Pour the mixture over the salmon fillets in a shallow dish or resealable bag. Let the salmon marinate for at least 30 minutes in the fridge, flipping once halfway through.
• Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rice, coconut milk, water, sugar, and salt. Bring to a boil, then reduce the heat to low. Cover and simmer for 18–20 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork before serving.
• In a mixing bowl, gently toss together the diced mango, avocado, red onion, cilantro, and lime juice. Add a pinch of salt to taste.
• Preheat your grill to medium-high heat and lightly oil the grates. Grill the marinated salmon fillets for about 3–4 minutes per side, or until they are cooked through and have those lovely char marks.
• Spoon a bed of warm coconut rice onto each plate, top with a grilled salmon fillet, and finish with a generous scoop of avocado mango salsa. Serve immediately.