Preheat the oven to 400°F.
Place each rice in its own saucepan. Cover with 2 cups of water each and a pinch of salt. Bring to a simmer, reduce the heat to low, cover and cook until the grains are tender, about 20-25 minutes. Combine the two rices in a bowl.
Dry the salmon with paper towels and sprinkle with salt and pepper. Heat a large skillet over medium heat with the remaining 1 tablespoon oil. When hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes.
In a bowl, combine the mango salsa ingredients. Season to taste.
To serve, divide the rice between bowls. Top with a salmon fillet and mango salsa.