Instructions
In an 11×7-inch baking dish, whisk together olive oil, lime zest, lime juice, and garlic. Season with salt and black pepper to taste. Add salmon fillets to the dish and ensure they are coated evenly. Cover and refrigerate for 15 to 30 minutes, then flip the salmon and marinate for an additional 15 to 30 minutes.
Preheat grill to medium-high heat during the final 10 minutes of marinating. Brush grill grates with olive oil to prevent sticking. Place salmon on the grill and cook for about 3 minutes per side or until just cooked through, turning carefully as the salmon is delicate.
In a medium saucepan, bring coconut water, coconut milk, rice, and salt to a full boil. Cover the saucepan and simmer until the liquid is absorbed, about 20 minutes. Fluff the rice with a fork and let it rest for 5 minutes.
In a medium mixing bowl, combine mango, bell pepper, cilantro, red onion, and avocado. Add lime juice, olive oil, and coconut water, tossing to coat evenly. Season with salt and black pepper to taste.
Serve the grilled salmon warm, accompanied by coconut rice. Top the salmon with mango-avocado salsa and serve immediately.
