1Prepare the chipotle-mango glaze: In a blender, combine diced mango, minced chipotle peppers, adobo sauce, honey, half of the lime juice, and half of the minced garlic. Blend until smooth. Set aside half of the glaze for serving.

2Season salmon: Pat salmon fillets dry with paper towels. Rub them with 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

3Cook salmon: Heat remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Place salmon fillets, skin-side down if applicable, and sear for 4-5 minutes until the skin is crispy. Flip the salmon, generously brush with the prepared chipotle-mango glaze, and cook for another 3-4 minutes, or until the salmon is cooked through and flaky.

4Start rice: Rinse basmati rice thoroughly under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, remaining minced garlic, and remaining 1/4 teaspoon salt. Bring to a boil over medium-high heat.

5Finish rice: Once boiling, reduce heat to low, cover the saucepan tightly, and simmer for 12-15 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff the rice gently with a fork and stir in the remaining lime juice and half of the chopped cilantro.

6Serve: Plate the chipotle mango salmon with a generous portion of coconut-lime rice. Garnish with additional fresh cilantro, thinly sliced red onion, and fresh jalapeño slices if desired. Serve immediately with extra glaze on the side.