1Rinse the jasmine rice thoroughly. In a medium pot, combine the rinsed rice, coconut milk, 100ml water, and 0.5 tsp salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 15-18 minutes until all liquid is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in half of the lime zest.

2While the rice cooks, prepare the glaze: In a small bowl, whisk together the minced garlic, grated ginger, sliced red chili (adjust amount for desired heat), fresh lime juice, orange juice, remaining lime zest, orange zest, soy sauce, and honey (or maple syrup). Set aside.

3Pat the salmon fillets dry with paper towels and season both sides generously with salt and black pepper.

4Heat olive oil in a large non-stick pan over medium-high heat. Once shimmering, place the salmon fillets skin-side down (if skin-on). Sear for 4-5 minutes until the skin is crispy and golden.

5Flip the salmon fillets and continue to cook for another 2-3 minutes, or until cooked to your desired doneness. Remove the cooked salmon from the pan and set aside on a plate.

6Reduce the heat to medium. Pour the prepared citrus-chili glaze into the same pan. Bring to a gentle simmer, stirring frequently, and cook for 2-3 minutes until the glaze thickens slightly.

7Return the salmon fillets to the pan, turning to coat them evenly in the thickened glaze. Cook for another 1-2 minutes to ensure the salmon is warmed through and thoroughly coated.

8Serve immediately by spooning the fragrant coconut-lime rice onto plates, topping each with a glazed salmon fillet, and garnishing generously with fresh chopped cilantro and sliced green onions.