Prepare the Sauce: In a small bowl, whisk together mirin, sake, ají amarillo paste, white miso, fresh orange juice, and fresh lime juice until smooth. Set aside.

Prepare the Quinoa Crust: Season the cooked quinoa with salt and freshly ground black pepper. Press the quinoa evenly onto one side of each salmon fillet.

Cook the Salmon: Heat canola oil in a large pan over medium-high heat. Place the salmon fillets, quinoa-side down, in the pan. Sear until the crust is golden and crispy, about 4-5 minutes. Flip the fillets and cook the other side for another 2-3 minutes, until the salmon is cooked through.

Warm the Sauce: While the salmon cooks, transfer the prepared sauce to a small saucepan. Heat over medium heat until warmed through, stirring occasionally.

Plate and Serve: Arrange the cooked salmon fillets on plates. Drizzle generously with the spicy orange miso sauce and garnish with diced cucumber. Serve immediately.