Pan-Seared Salmon With POM Slaw

POM slaw:

• 2 tablespoons POM Wonderful 100% Pomegranate Juice
• ½ cup POM Wonderful Pomegranate Arils
• 2 tablespoons honey
• 1 tablespoon orange juice
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• ¼ cup Granny Smith apples, matchstick-cut
• ¼ cup fresh beets, matchstick-cut
• 3 tablespoons carrots, matchstick-cut
• 3 tablespoons radishes, matchstick-cut

Pan-seared salmon:

• 2 6-oz. salmon fillets
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon olive oil

1. For the POM Slaw: In a medium bowl, whisk together the POM Wonderful 100% Pomegranate Juice, honey, orange juice, red wine vinegar, and Dijon mustard. Add the POM Wonderful Pomegranate Arils, apples, beets, carrots, and radishes; toss to mix well. Cover and refrigerate.
2. 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.