Preheat oven to 400°F (200°C).

In a small saucepan, combine mirin and sake and bring to a boil.

Whisk in aji amarillo paste, miso, orange juice, and lime juice.

Simmer gently, stirring occasionally, for about 20 minutes, or until the sauce thickens.

Season the salmon fillets with salt and pepper.

Press 2 tablespoons of cooked quinoa onto the skin side of each salmon fillet.

Heat canola oil in a large ovenproof nonstick skillet over high heat.

Place salmon fillets in the skillet, quinoa side down, and cook until the quinoa is browned (about 2 minutes).

Transfer the skillet to the preheated oven and roast for about 4 minutes, or until the salmon is almost opaque throughout.

Carefully transfer the fillets to serving plates, quinoa side up, using a spatula.

Spoon diced cucumber alongside the salmon.

Serve immediately with the orange-miso sauce.