Roasted Salmon with Rhubarb and Red Cabbage

INGREDIENTS

• 4 teaspoons black or yellow mustard seeds
• 1 1/4 cups fresh orange juice
• 1 cup sugar
• 1/3 cup water
• 2 tablespoons finely grated orange peel
• 4 teaspoons coriander seeds
• 1 tablespoon caraway seeds
• 1 tablespoon minced peeled fresh ginger
• 3 cups 2-inch-long 1/4-inch-thick matchstick-size strips rhubarb (from about 12 ounces trimmed rhubarb)
• 8 cups thinly sliced red cabbage (from about 1/2 medium head)
• 1/2 cup Sherry wine vinegar
• 1/2 cup dry red wine
• 6 6- to 7-ounce salmon fillets with skin
• 2 tablespoons olive oil
• 3 cups arugula
• 3/4 cup plain Greek-style yogurt