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Whisk together the coconut aminos, dijon mustard, rice vinegar, sesame seed oil and salt and pepper
Add salmon to a medium bowl and pour marinade on top and marinate for at least 30 minutes in the fridge
Meanwhile cook the rice by adding water and milk to a medium pot and bring to a boil
Add in the rice, cover and cook over low heat for 20 minutes (or per instructions on packaging of rice)
Next add the mango salsa ingredients in a medium bowl and mix together and set aside
Preheat grill on high to 550 degrees
Add salmon to grill and cook salmon skin down for 4-5 minutes, pour half the marinade on left in bowl right away and save the rest
Flip fish over after 4-5 minutes then add rest of marinade and cook directly on flesh for another minute or so (cook longer if you like your salmon well done!)
Enjoy over coconut rice with mango salsa on top