In a mixing bowl, whisk together olive oil, lime zest, lime juice, and crushed garlic until well combined. Season with salt and pepper to taste. Place the skinless salmon fillets into the marinade, ensuring they're thoroughly coated. Cover and let them marinate in the refrigerator for about 15 minutes.

In a medium saucepan, combine coconut water, coconut milk, jasmine rice, and a pinch of salt. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 15 minutes. Remove from heat and let it stand covered for 5 minutes.

In a separate bowl, combine diced mango, finely chopped red bell pepper, cilantro, red onion, and avocado. Squeeze in lime juice and drizzle a little olive oil. Season with salt and pepper to taste. Gently mix the ingredients and set aside.

Preheat your grill to medium-high. Place the marinated salmon on the grill and cook for about 3 minutes on each side, or until cooked through.

To serve, scoop coconut rice onto each plate, top with grilled salmon, and spoon the mango salsa over it. Garnish with lime wedges.