1. Prepare the Salmon

1. Marinate the salmon: In a small bowl, mix olive oil, garlic powder, smoked paprika, cumin, salt, and pepper. Brush this mixture evenly over both sides of the salmon fillets. Squeeze fresh lime juice over the top and let the salmon rest for 10-15 minutes while you prepare the other components.
   • Pro Tip: Bringing the salmon to room temperature before grilling ensures even cooking.

2. Make the Mango Salsa

1. Combine ingredients: In a medium bowl, mix the diced mangoes, red onion, cilantro, jalapeño, lime juice, and a pinch of salt. Stir gently to combine without mashing the mangoes.
2. Taste and adjust: If you like it spicier, add more jalapeño. For extra tang, squeeze in more lime juice.
   • Pro Tip: Let the salsa sit for at least 10 minutes to allow the flavors to meld.

3. Cook the Coconut Rice

1. Rinse the rice: Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
2. Cook the rice: In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Stir well and bring to a boil over medium heat.
3. Simmer and steam: Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit, covered, for an additional 10 minutes to steam.
4. Fluff and serve: Fluff the rice with a fork before serving.
   • Pro Tip: For added coconut flavor, sprinkle toasted coconut flakes over the rice before serving.

4. Grill the Salmon

1. Preheat the grill: Heat your grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
2. Grill the salmon: Place the salmon fillets skin-side down on the grill. Cook for 4-5 minutes, then carefully flip and cook for another 3-4 minutes, or until the salmon is opaque and flakes easily with a fork.
   • Pro Tip: Avoid flipping the salmon too early—it’s ready to flip when it releases easily from the grill.
3. Rest the salmon: Remove the salmon from the grill and let it rest for a few minutes before serving.