Cook the quinoa in unsalted boiling water for about 15 minutes or until cooked but firm.
Meanwhile, mix the butter with the sage, chives and lemon rind and add salt and pepper to taste.
Rub the salmon steaks with the oil, season with pepper and cook in a preheated hot griddle pan for about 6 minutes, turning carefully once. Remove and set aside to rest.
Drain the quinoa, stir in the lemon juice and season to taste. Spoon on to serving plates and top with the salmon, topping each piece with a knob of sage butter.