1Prepare Marinade: In a shallow dish, whisk together coconut milk, lime juice (from 1 lime), fish sauce, grated ginger, minced garlic, red chili (if using), and brown sugar. Season salmon fillets with salt and pepper, then add to the marinade, ensuring they are well coated. Marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.

2Cook Rice: Rinse basmati rice under cold water until water runs clear. In a medium saucepan, combine rinsed rice and 400ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.

3Make Mango Salsa: While salmon marinates and rice cooks, combine diced mango, finely diced red onion, chopped cilantro (for salsa), and the juice of the remaining lime in a small bowl. Stir gently to combine. Season with a pinch of salt if desired.

4Sear Salmon: Heat olive oil in a large non-stick skillet over medium-high heat. Remove salmon from marinade (reserve marinade). Place salmon fillets skin-side down (if skin-on) in the hot skillet and sear for 4-5 minutes until skin is crispy.

5Finish Cooking Salmon: Flip the salmon fillets. Pour the reserved marinade into the skillet around the salmon. Reduce heat to medium-low, cover, and cook for another 5-7 minutes, or until salmon is cooked through and flakes easily. The sauce should reduce slightly.

6Combine Rice: Fluff the cooked rice with a fork and stir in the remaining chopped cilantro.

7Serve: Divide cilantro rice among plates. Top with the seared coconut-lime salmon and a generous spoonful of mango salsa. Spoon extra sauce from the pan over the salmon and rice.