1Prepare the mango habanero glaze: In a small saucepan, combine diced mango, minced habanero, 2 tbsp lime juice, honey/maple syrup, soy sauce/tamari, minced garlic, and grated ginger. Bring to a gentle simmer over medium heat, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the mango softens. Blend with an immersion blender or transfer to a regular blender until smooth. Set aside.

2Cook the coconut-lime rice: Rinse jasmine rice under cold water until clear. In a medium saucepan, combine rice, coconut milk, water, lime zest, and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all liquid is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

3Roast the asparagus: Preheat oven to 200°C (400°F). Toss trimmed asparagus with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 10-12 minutes, or until tender-crisp.

4Sear the salmon: Pat salmon fillets dry with paper towels and season with salt and pepper. Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Place salmon, skin-side down (if applicable), in the hot skillet and sear for 4-5 minutes until crispy. Flip and sear for another 2-3 minutes.

5Glaze and finish salmon: Reduce heat to medium-low. Spoon a generous amount of the mango habanero glaze over each salmon fillet. Transfer the skillet to the preheated oven for 3-5 minutes, or until salmon is cooked through and the glaze is bubbly and caramelized slightly.

6Serve immediately: Divide the coconut-lime rice among plates, top with a glazed salmon fillet, and serve alongside roasted asparagus. Garnish with fresh chopped cilantro.