For the corn, potato and arugula salad
To prepare the salad, combine the mustard, juices, and sugar. Slowly whisk in the oils. Toss together the corn, potatoes, arugula, cilantro, and dressing and season with salt.
For the salmon
Season the salmon filets with salt. Heat a large sauté pan, add the olive oil and sear the salmon on the opposite of the skin side until golden brown. Flip, place on a parchment lined baking sheet and finish in a 150⁰C oven until done but juicy.