Marinate the Salmon:

o In a small bowl, combine the olive oil, lime zest, lime juice, and minced garlic, whisking until blended. Sprinkle the salmon fillets with salt and freshly cracked black pepper.

o Pour the marinade over the salmon fillets, making sure they are evenly coated.

o Cover and refrigerate for at least 15-30 minutes to allow the flavors to meld.

Prepare the Coconut Rice:

o In a medium saucepan, combine the coconut water, canned coconut milk, jasmine rice, and salt. Stir well to combine.

o Heat the mixture on medium-high until it reaches a rolling boil.

o Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for about 18-20 minutes, or until the rice is tender and the liquid has been absorbed.

o Remove from heat and let the rice sit covered for an additional 5 minutes.

Make the Avocado-Mango Salsa:

o In a medium bowl, combine the diced mango, chopped red bell pepper, chopped cilantro, chopped red onion, and diced avocado.

o Drizzle with fresh lime juice, olive oil, and coconut water. Gently toss the salsa to combine. Season with salt and pepper to taste.

o Cover and refrigerate the salsa until ready to serve.

Grill the Salmon:

o Preheat the grill to medium-high heat and lightly brush the grates with oil to prevent sticking.

o Remove the salmon fillets from the marinade and place them on the preheated grill. Grill for about 3-4 minutes per side, or until the salmon is cooked through and has nice grill marks.

o Remove the salmon from the grill and let it rest for a couple of minutes.

Serve:

o Serve the grilled salmon fillets over a bed of coconut rice. Top each fillet with a generous spoonful of the avocado-mango salsa.

o Garnish with additional fresh cilantro and lime wedges if desired.

Enjoy:

o Enjoy this vibrant and refreshing meal that’s full of tropical flavors. It’s perfect for a special dinner or a delightful lunch!