To make the glaze: In a measuring cup, combine honey and soy sauce. Stir until well combined and set aside.
Season both sides of your boneless, skinless salmon filets with salt and pepper. Pour flour onto a shallow plate and dredge both sides of the salmon in the flour, shaking off excess.
Heat a large non-stick pan over medium heat and add 2 Tbsp light olive oil (to avoid burning the glaze, do not cook on a high heat).
Brush the first side of salmon generously with half of the glaze and once oil is hot, add salmon to the pan (glaze-side-down). In the pan, brush the second side generously with remaining glaze. Sauté salmon on the first side for 3 minutes, turn and sauté second side another 3 minutes. Glaze should be caramelized and salmon should be just cooked through and opaque inside when flaked.
Squeeze fresh lime juice over the top to serve and garnish with chopped chives if desired.
For the Salad...
In a large bowl, combine the salad leaves, pomegranate seeds, pine nuts, feta and corriander.
Add a drizzle of extra virgin olive oil, a squeeze of lemon juice and season to taste!