Pre-heat the oven to 180C/350F/gas mark 4.
Place the rice, coconut milk, water and salt in a pan, bring up to the boil, stir, cover, turn down the heat to it's lowest setting. Simmer for about 20 minutes, until the rice has soaked up all the liquid, then remove from the heat and leave to stand (covered) for a further 10 minutes.
Meanwhile, gently toast the desiccated coconut in a small pan until golden then set aside.
While the rice is cooking, mix together the coconut milk and Thai green curry paste in a small oven dish (just large enough to fit the salmon in), place the salmon fillets in the dish and turn to coat well with the curry mixture; bake for about 20 minutes, or until the salmon is cooked to your liking.
For the dressing, whisk together the sesame oil, soy sauce, vinegar, lime juice, honey and salt.
Use a Y-shaped/flat bladed vegetable peeler to cut the carrot and courgette into ribbons. Slice the red pepper into thin strips. Place the vegetables in a large bowl with the spring onion, chilli and coriander, pour over the dressing and toss everything together; serve straight away with the salmon and rice topped with the toasted coconut.