In a small bowl, mix together honey, soy sauce, olive oil, chopped jalapeño, and a pinch of salt and pepper. Reserve half of the marinade for glazing the salmon during grilling.

Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for at least 30 minutes in the refrigerator.

Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium heat, then reduce to low and cover. Simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed. Fluff with a fork before serving.

Preheat a grill or grill pan over medium heat. Lightly brush the peach slices with olive oil and grill for about 2-3 minutes on each side until caramelized and tender. Remove from heat and set aside.

Preheat the grill to medium-high heat. Remove the salmon from the marinade and place it on the grill, skin-side down. Cook for about 4-5 minutes, then brush with the reserved marinade. Flip the salmon and cook for another 3-4 minutes until the salmon is cooked through and flakes easily with a fork.

In a pot of boiling salted water, blanch the green beans for 3-4 minutes until bright green and tender-crisp. Drain and immediately plunge them into an ice bath to stop the cooking process. Once cooled, drain again and toss with olive oil, lime zest, lime juice, salt, and pepper.

On each plate, serve a portion of fluffy coconut rice, topped with grilled salmon, grilled peach slices, and zesty lime green beans.