In a shallow glass dish, whisk together olive oil, lime zest, lime juice, and crushed garlic. Season generously with sea salt and freshly ground black pepper.

Submerge the salmon fillets in the mixture, ensuring they are fully covered. Cover the dish and refrigerate for about 15 to 30 minutes. Afterward, turn the fillets and marinate for another 15 to 30 minutes.

Preheat your grill to medium-high heat during the last 10 minutes of marination.

Lightly brush the grill grates with olive oil to prevent sticking.

Gently place the marinated salmon fillets on the grill and cook for about 3 minutes per side, turning only once. Cook until the fish is just done and flaky.

In a medium saucepan, combine coconut water, coconut milk, jasmine rice, and 0.5 teaspoon of salt.

Bring this to a vigorous boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes or until the liquid is fully absorbed.

Remove from the heat, fluff the rice with a fork, and let it rest for 5 minutes.

In a medium mixing bowl, mix together the diced mango, red bell pepper, chopped coriander, red onion, and diced avocado.

Drizzle this mixture with lime juice, olive oil, and coconut water. Gently toss to ensure everything is coated evenly.

Add sea salt and black pepper to taste.

To serve, arrange the coconut rice on serving plates.

Place one grilled salmon fillet on top of each portion of rice. Finish with a generous spoonful of the mango-avocado salsa.

Serve immediately while warm.