In a mixing bowl, whisk together olive oil, lime zest, fresh lime juice, crushed garlic, salt, and black pepper. Add salmon fillets and marinate for 15 minutes.

In a medium saucepan, combine coconut water, canned coconut milk, jasmine rice, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 18-20 minutes.

In a mixing bowl, combine diced mango, red bell pepper, cilantro, red onion, and avocado. Drizzle with lime juice and olive oil, and season with salt and pepper.

Preheat your grill to medium-high heat (around 400°F/200°C) and lightly oil the grates.

Place the marinated salmon on the grill and cook for about 3-4 minutes on each side until cooked through.

Plate the dish by creating a bed of coconut rice, topping with grilled salmon and a scoop of mango salsa.