Prepare fresh pomegranate juice, if necessary.* Prepare fresh pomegranate arils, if necessary.** Soak wood chips in water for approximately 30 minutes and start outdoor grill 15 to 30 minutes prior to grilling. In a saucepan over low heat, reduce cider and pomegranate juice to 1 cup; add honey and remove from heat. Allow to cool. Fold in mustard, chopped dill, horseradish and a pinch of salt. Season both sides of salmon with a pinch of sugar and salt; let stand for 3 to 5 minutes. Remove stems from watercress and wash. Julienne carrot, daikon and endive; toss with watercress and set aside. Once grill is ready, place salmon on foil-covered cardboard. Glaze salmon with pomegranate-cider reduction and place soaked applewood on coals and let them start to smolder. Place salmon on grill away from direct heat and smoke for approximately 10 to 12 minutes. Let salmon rest before serving. (Salmon can be made the day before and chilled.)
Toss watercress and arils with lemon juice, olive oil, salt and pepper. Place salad in center of plate and sliced salmon on top. Drizzle with excess dressing.
* For 1 cup of juice, cut 2–3 large POM Wonderful Pomegranates in half and juice them with a citrus reamer or juicer. Pour the mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
** To prepare fresh arils, score 1 large POM Wonderful Pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)