Line a baking sheet with foil. place the salmon filets skin-side down onto the baking sheet, brush with oil, coat with lime, salt, and chili flake. Bake for 15 minutes or until firm on the outside and slightly pink on the inside.
Meanwhile, blend all the ingredients for the mango coconut miso sauce. Once blended, pour the sauce into a saucepan and simmer over medium heat for 15 minutes until it reduces and thickens.
Toss the rice with scallions, lime juice, and salt, and place the salmon on top. Pour sauce over each filet (and save more to mix in with the rice!)