1. Cook the Coconut Rice

1. Rinse jasmine rice under cold water until water runs mostly clear.
2. In a medium saucepan, combine rice, coconut milk, coconut water, and salt.
3. Bring to a gentle boil, then reduce heat to low. Cover and simmer 15–18 minutes, or until liquid is absorbed.
4. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

2. Prepare the Mango Salsa

1. In a medium bowl, combine diced mango, red bell pepper, red onion, and avocado.
2. Stir in cilantro, lime juice, olive oil, and optional coconut water.
3. Season with salt to taste. Gently toss and refrigerate until ready to serve.

3. Grill the Salmon

1. Preheat grill or grill pan to medium-high heat. Oil grates lightly.
2. Pat salmon dry. Rub with olive oil, garlic, lime juice, salt, and pepper.
3. Grill salmon skin-side down for 4–6 minutes.
4. Flip carefully and cook another 3–5 minutes, until salmon flakes easily with a fork.

4. Assemble
Spoon coconut rice into bowls, top with grilled salmon, and generously add mango salsa. Serve with fresh lime wedges.