Step 1

Rinse rice until the water runs clear. Add coconut milk and water to a sauce pan over medium-high heat and bring to a boil. Once boiling, add salt and rinsed rice and allow it to come to a simmer, then cover the pan and turn the heat to low. Cook until there's no liquid left in the sauce pan, about 15 minutes. Then turn the heat off and let the rice sit, covered, for 10 minutes.

Step 2

Turn oven broiler to high. Place salmon fillets skin-side down (if they have skin) on a baking sheet, and drizzle with olive oil. Sprinkle each fillet with salt and black pepper, then spread generously with BBQ sauce. Broil for 10 minutes, or until the salmon is cooked through (it should flake easily and no longer be translucent).

Step 3

While the salmon is cooking, make the salsa. Combine mango, avocado, cilantro, jalapeño, red onion, lime juice, and salt in a mixing bowl.

Step 4

When the rice is done, fluff it with a fork, then add it to serving bowls with the salmon and the salsa. Serve immediately and enjoy!