Set oven to broil on high.
Combine the Red Quinoa (4 ounce) with one cup of water and Salt (1/2 teaspoon) in a small saucepan over high heat.
Bring to a boil, reduce heat to simmer. Cover and cook for fifteen minutes.
Remove from heat and let sit, covered, for ten minutes before fluffing with a fork. Set aside.
Meanwhile, finely chop the Shallot (1) and thinly slice the Garlic (2 clove), then set aside together.
Cut the corn kernels off the Corn (1 ear), and set aside.
Roughly chop the Fresh Basil (0.25 ounce) leaves and Fresh Mint (0.25 ounce) leaves. Set aside together.
Juice Lemon (1/2) into a small bowl, remove seeds, and set aside.
In a medium bowl, toss Cherry Tomato (5 ounce) with Olive Oil (1 tablespoon), pinch of Salt (1 pinch), and a pinch of Ground Black Pepper (1 pinch), then set aside.
In a separate small bowl, stir the Maple Syrup (1 tablespoon), Hoisin Sauce (2 tablespoon), and Dijon Mustard (2 tablespoon) with Ground Black Pepper (1/4 teaspoon).
Pat dry Salmon Fillet (2) with paper towels. Place on one half of a rimmed baking sheet lined with foil and spread only half of the maple glaze evenly over each fillet. Place the seasoned tomatoes on the other half of the baking sheet and place under broiler.
Broil for two minutes.
Spread the remaining glaze over the salmon and cook another three minutes, or until the fish flakes easily when tested with a fork.
Heat olive oil in a large saute pan over medium heat. Add the shallot, the garlic and cook for two minutes until tender and fragrant.
Add the corn, and cook for one minute.
Add Fresh Baby Spinach (5 ounce), and cook until spinach has wilted but is not overcooked.
Remove the spinach from the heat. Stir in the cooked quinoa. Add the basil, mint, and lemon juice. Stir until well combined.
Divide the corn quinoa blend in two and place in the center of two plates. Lay salmon over the corn quinoa blend. Evenly separate the roasted tomatoes and place around the salmon on the inside rim of each plate.