• Salsa: In bowl, toss together strawberries, pomegranate seeds, shallot, mint, honey, lemon juice and salt. Let stand at room temperature until ready to serve or up to 1 hour.
• Salmon: Season salmon all over with salt and pepper. Whisk together 2 tbsp olive oil, lemon juice, Dijon, honey and garlic; brush over salmon.
• Heat remaining olive oil in large nonstick skillet set over medium-high heat; cook salmon, flipping once, for 7 to 10 minutes or until fish flakes easily but is still slightly opaque in center. Transfer to serving platter; top with salsa. Drizzle with balsamic glaze. Serve immediately.

Tip: Add a pinch of hot pepper flakes or a finely chopped jalapeño pepper to the salsa for a fresh topping with some kick.