Add the rice, coconut milk and water to a pot with a little salt. Bring to a boil, then reduce to a simmer and cover until you see little "holes" in the rice (about 12-15 minutes). Then turn off the heat, but leave the rice covered so it can steam for 15 minutes. The less you fuss with rice, the better!

Grill the salmon: Pat your salmon dry and season both sides with salt and pepper. Heat a skillet for 3-4 minutes over a medium flame. Add olive oil (or avocado oil if you have it) and let that heat up for a minute or two. Add the salmon to the pan skin side down. If your salmon doesn't have skin, lay it flat-side down. Cook the salmon over medium heat for 6-7 minutes over medium heat depending on how thick your salmon is. For a longer piece, cook up to 10 mins on the skin/flat side. The key is cooking it longer on the skin side, then half the time (3-4 mins) on the other side.

Make the salsa: Add the mango, red bell pepper, cucumber and cilantro to a bowl. Add salt, chipotle powder or cayenne and juice from one lime. Toss, then taste and adjust spices as needed.

Assemble! Divide the rice and salmon between three meal prep containers. Keep the salsa on the side since it shouldn't be reheated (but the rice and salmon can/should be reheated). Garnish with extra lime wedges.