In a baking dish, whisk together olive oil, lime zest, lime juice, crushed garlic cloves, and a sprinkle of salt and pepper. Place the salmon fillets in the marinade, ensuring they're evenly coated. Cover and refrigerate for about 30 minutes.

In a medium saucepan, combine coconut water, canned coconut milk, rinsed and drained jasmine rice, and salt. Bring to a gentle boil over medium heat, then reduce to low and cover. Simmer for 15-20 minutes until rice is tender.

Combine diced mango, chopped red bell pepper, chopped cilantro, diced red onion, and diced avocado in a mixing bowl. Add lime juice, olive oil, and coconut water, and toss gently.

Preheat your grill to medium-high. Lightly oil the grill grates. Grill the marinated salmon fillets skin-side down for about 3-4 minutes, then flip and grill for an additional 3 minutes until opaque.

Spoon a portion of coconut rice onto each plate, top with grilled salmon, and add a spoonful of mango salsa.