Asian Glazed Salmon Salad with Maple Ginger Dressing

For the dressing:

rice vinegar

maple syrup

small clove garlic (finely minced)

finely minced fresh ginger

sunflower or other mild tasting oil

toasted sesame oil

kosher salt

freshly ground black pepper

For the Asian glaze:

dressing

low sodium soy sauce

brown sugar (packed)

black pepper

sriracha chili sauce*

For the salmon:

brown sugar

salt

corn starch

vegetable oil

4- ounce salmon filets (with or without skin)

Asian glaze (recipe above)

For the salad:

arugula

red grapes (halved)

golden raisins*

pomegranate arils or seeds

large or 2 medium red or yellow pears (cored and sliced (leave peel on))