2. Roll the pomegranate over a work surface with the palm of your hand to loosen the seeds. Cut the pomegranate in half, hold one half (cut side down) over a bowl and tap the top with a wooden spoon to remove the seeds. Set aside.
3. Whisk the orange juice and olive oil together in a large bowl and season with salt and pepper.
4. Toss the watercress and red onion with the orange juice mixture. Divide the watercress mixture between 2 serving plates and arrange the orange slices around it.
5. Season the salmon with salt and pepper and broil it until it is thoroughly cooked, about 4 to 5 minutes. Sprinkle the salmon with sugar and brush it with the pomegranate concentrate. Place a fillet of salmon on top of the watercress and sprinkle with pomegranate seeds.