Tender Salmon with Lively Mango Salsa over Coconut Rice

Ingredients

• A handful of fresh cracked black pepper, to taste
• Salt, just enough for your liking
• 3 garlic cloves, smashed up
• 45 ml of zippy lime juice
• 2 teaspoons of grated lime skin
• 45 ml olive oil, plus some extra for brushing on the grill
• 4 skin-off salmon fillets (about 170 g a piece)
• Give or take 0.5 teaspoon of salt
• 270 g jasmine rice—wash it well and drain it
• 310 ml of rich, canned coconut milk
• 360 ml coconut water
• A good pinch of salt, to taste
• 15 ml coconut water
• 15 ml olive oil
• 15 ml lime juice, squeezed fresh
• 1 ripe avocado, diced up and peeled
• 50 g red onion, give it a rinse and a chop
• 15 g cilantro, chop it up nice and fine
• 110 g of red bell pepper, chopped to bits
• 1 big juicy mango, peeled and in little cubes
• Black pepper, freshly ground, to taste