In a wide thick pan warm 2 tbsp of paprika oil, add chopped garlic and chopped chilli, and cook for 2 minutes. Keep an eye on the garlic to ensure it’s not overcooked.
Add coriander and create a “bed” for the salmon.
Place salmon fillets on top of coriander, and add whole chilli and garlic cloves. Add preserved lemon, then pour the rest of the paprika oil evenly across the fillets.
Add 1 ½ cups of water to the pan and the remaining coriander. Cover and turn the heat up to high. Bring to the boil and then allow it to simmer uncovered for 30-35 minutes, basting frequently. Salmon is done when the liquid is reduced to approximately a quarter of what it was originally.
While your salmon is cooking, bring quinoa and stock to a boil over medium heat. Cover and reduce the heat and cook for 14 minutes. Once quinoa is cooked ,transfer it to a bowl and set it aside to cool.
In a small bowl add orange juice, vinegar and honey and combine.
Add coriander, mint, pistachios, and orange zest to your quinoa, and gently toss.
Pour in orange dressing and gently toss through.
Arrange quinoa on 4 plates and then top with a piece of salmon. Spoon mixture from pan over salmon, then top with fresh herbs, pistachios, and orange zest.
