Combine all ingredients in a glass jar with a tight-fitting lid and shake, shake, shake. Set aside.
Combine all ingredients in a small saucepan and bring to a boil. Reduce to a steady simmer and cook for 3-5 minutes until thickened and syrupy.
Preheat oven to 300˚F. (150˚C).
Combine the brown sugar, salt, and cornstarch in small bowl. Pat the salmon dry with paper towels and season with a generous sprinkle of freshly ground black pepper. Sprinkle the brown sugar mixture evenly over top of flesh side of salmon, rubbing to distribute. (If you’re using skinless fillets, rub the brown sugar mixture over the top side of the salmon.)
Heat oil in a large, oven-safe nonstick skillet over medium-high heat until hot and just starting to smoke. Place the salmon, seasoned side down, in a skillet and cook until well-browned, about 1-2 minutes. Using tongs, carefully flip the salmon and cook on the opposite side for 1 minute.
Remove the skillet from the heat and spread a teaspoon of glaze evenly over each salmon fillet. Transfer the skillet to the oven and cook 7-10 minutes, until center of thickest part of fillets registers 125 degrees on instant-read thermometer. Keep warm while you prepare the salads.
Divide the arugula between 4 dinner plates. Add the salmon fillets over to one side of plate and drizzle each with another teaspoon or two of the glaze. Scatter salad with grapes, golden raisins and pomegranate arils. Arrange pear slices attractively on one side of salad. Drizzle with dressing and pass extra at the table.
Salmon technique adapted from America's Test Kitchen