Combine the oil, mustard and honey. Place the salmon on a baking tray lined with baking paper, season and brush with the dressing.
Approx. 1 hr. in the centre of an oven preheated to 80°C.
Bring the stock to the boil, add the rice, cook until just soft, drain, stir in the lime zest and juice, keep warm.
Mix the mango with all the other ingredients, serve with the salmon and rice.