Slice the salmon into skinless goujons. Finely peel and chop the onion. Boil the measured water and dissolve the chicken stock cube and tomato paste in it. 

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender.

Meanwhile, heat a pan over a medium-low heat with a drizzle of vegetable oil. Once hot, add the onion with a pinch of salt. Fry for 7-8 min until softened. Add the ginger garlic paste, smoked paprika, curry powder, garam masala and chipotle powder (spicy!). Fry for 2 min. Add the stock, cover with a lid and simmer for 10 min.

Meanwhile, chop the cucumber. Finely chop the coriander (same some for garnish). Slice the lime into wedges. Place the cucumber and coriander in a bowl and add a squeeze of lime juice. Reserve the remaining lime wedges. 

Add the salmon goujons to the curry sauce and cook for 2 min. Add the cream (see pro tip) and honey. Simmer for a final 2-3 min. Season with a generous squeeze of lime juice.

Serve the salmon curry over the quinoa with the limey cucumbers to the side. Garnish with any remaining fresh coriander leaves.