1Rinse jasmine rice thoroughly. Combine rice and water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes or until water is absorbed. Remove from heat and let stand, covered, for 10 minutes. Fluff with a fork.

2In a small bowl, combine diced mango, finely diced red onion, chopped cilantro, and 1 tablespoon of lime juice. Season lightly with salt and pepper. Set aside.

3In another small bowl, whisk together aji amarillo paste, the remaining 1 tablespoon of lime juice, soy sauce, and honey (or maple syrup).

4Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.

5Heat olive oil in a large non-stick skillet over medium-high heat. Place salmon fillets skin-side down (if applicable) and cook for 4-6 minutes, until skin is crispy. Flip and cook for another 3-5 minutes, or until cooked through and easily flakes with a fork. During the last minute of cooking, brush the aji amarillo glaze generously over the salmon.

6Divide the cooked jasmine rice among four serving bowls. Top each with a salmon fillet.

7Arrange sliced avocado, blanched edamame, and a generous spoonful of mango salsa around the salmon in each bowl.

8Sprinkle with toasted sesame seeds and serve immediately.