If you choose to make the quinoa, simple combine your stock and oil/garlic in rice cooker or in pot and cook according to instructions. Usually around 15 minutes.
For the salmon. First clean your salmon and lay on parchment paper.
In a small bowl, whisk together your curry paste, sesame or olive oil, honey, cream, fish sauce, and chili flakes. Spread evenly over fish. Keep a little extra for the pan.
Place fish and any remaining curry paste/sauce in pan on medium heat. Add in your dried fruit and cashews and maybe a tad more oil if needed.
Cook on medium heat for 10-12 minutes.
The dried fruit and cashews will start to brown. Make sure they also get mixed in with a little of the leftover honey curry mixture in the pan. The salmon flesh is ready when its flaky and no longer red but a nice even pink.
Serve on top of steamed garlic quinoa. Add any remaining mixture or fruit/nut to the plate and garnish with chili pepper and green onion.
Add a little extra oil to the pan (maybe a tsp) and then add in your dried fruit and cashews.