Work Week Lunch

1 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! 
2 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. 
3 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.
4 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.