Rinse the jasmine rice under cold water until the water runs clear.

In a medium saucepan, combine the rice, coconut milk, water, and salt. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

While the rice is cooking, prepare the salmon. In a small bowl, mix olive oil, lime juice, garlic powder, paprika, salt, and pepper. Brush the mixture over the salmon fillets.

Preheat a grill or grill pan over medium-high heat. Grill the salmon for about 4-5 minutes per side or until cooked through and flakes easily with a fork.

For the avocado mango salsa, in a medium bowl, combine the diced mango, avocado, red onion, jalapeño, lime juice, cilantro, and salt. Gently toss to combine.

To serve, fluff the coconut rice with a fork and divide it among plates. Top with grilled salmon and a generous scoop of avocado mango salsa.