Crispy Chili-Lime Salmon Bowls

In a medium saucepan, combine the rinsed Jasmine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 min. Once the liquid is absorbed, remove from heat and let sit covered for 5 min before fluffing with a fork.

While the rice cooks, pat the salmon fillets dry with paper towels. In a small bowl, whisk together the chili powder, lime, salt, olive oil, and honey. Rub the mixture evenly over the flesh side of the salmon.

Prepare the mango salsa by tossing together the diced mango, red onion, cilantro, lime juice, and finely minced jalapeño in a small bowl. Set aside to let the flavors meld.

Heat a large non-stick skillet over medium-high heat. Place the salmon fillets in the pan, seasoned-side down, and cook for 4 min until a crispy, dark golden crust forms. Carefully flip and cook for another 3 min until the salmon is just opaque and flakes easily.

Divide the fluffy coconut rice among four bowls. Top each with a salmon fillets, a generous scoop of the mango salsa, and sliced avocado. Serve immediately with extra lime wedges if desired.