Preheat the grill to 425℉.
In a small bowl, combine the pecans, brown sugar, and cayenne pepper.
Coat the salmon with the pecan mixture, pushing them into the salmon. Place on the grill and grill for 15-18 minutes or until the core temperature reaches 158℉.
In a medium-sized pot, add the unsweetened coconut milk, water, sesame oil, garlic, salt, and chili flakes. Bring to a boil and add the rice. Reduce the heat to low, cover, and cook for 15 minutes until all of the liquid is absorbed. Once the rice is cooked, stir in the minced basil and season with salt and pepper as desired.
Place the rice on a large platter and top with the salmon fillet. Add the Pineapple Mango Salsa and garnish with more Thai Basil leaves.