In a small bowl, whisk together lime juice, olive oil, minced garlic, chili powder, salt, and black pepper. Pour the marinade over the salmon fillets in a shallow dish and let marinate for at least 30 minutes.

While the salmon is marinating, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

In a medium bowl, combine diced avocado, diced mango, red onion, cilantro, honey, and lime juice. Season with salt and pepper to taste. Set aside.

Preheat the grill to medium-high heat. Remove the salmon from the marinade and grill for about 4-5 minutes per side, or until the salmon flakes easily with a fork and has nice grill marks.

Fluff the coconut rice with a fork and serve it on plates. Top with grilled salmon and spoon the avocado mango salsa over the salmon.