For the POM Slaw: In a medium bowl, whisk together the POM Juice, honey, orange juice, red wine vinegar, and Dijon mustard. Add the POM Arils, apples, beets, carrots, and radishes; toss to mix well. Cover and refrigerate.
For the Pan-Seared Salmon: Season the salmon fillets with the salt and ground black pepper. Add the oil to a medium skillet over medium heat. When the skillet is hot and the oil is shiny, add the salmon skin-side up. Cook the salmon for about 4 minutes; turn the salmon and reduce heat to medium. Continue to cook for another 4 minutes until the salmon is of desired doneness. Serve immediately with the POM slaw.
2 tablespoons POM Wonderful 100% Pomegranate Juice