Prepare at least one hour ahead:

English or seedless cucumber, finely chopped
green onion, thinly sliced
tablespoon fresh cilantro or parsley, minced
4 tablespoons wine vinegar
cups fresh strawberries, hulled and diced small
yellow bell pepper

Sauce:

1 stick unsalted butter or margarine
1 teaspoon minced garlic
1 tablespoon honey
1 tablespoon ketchup (or soy sauce when it’s not Pesach)
1 tablespoon fresh lemon juice
1 salmon fillets (or fish of your choice), skinless

In a bowl mix together the cucumbers, green onion, cilantro and vinegar. Cover and chill at least one hour. Just before serving, add strawberries. In a small saucepan melt butter with garlic over low heat. Stir in honey, ketchup and lemon juice and cook 2 minutes; set aside. Preheat a grill pan. When ready to cook, brush sauce on salmon pieces and place in pan. Grill approximately 4 to 5 minutes on each side. Brush with the sauce again after turning, and again when done. Transfer to warm platter and top with salsa.