Prepare garnish - Score 1 fresh 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 14 cup of the arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
Prepare fresh pomegranate juice.*
Wash potatoes and cut into cubes (it is not necessary to peel the potatoes).
Boil potatoes in a large pot of water, about 30 minutes.
During the last 10 minutes that the potatoes are cooking, place salmon fillets on a greased broiler pan.
Brush each fillet with olive oil and sprinkle with salt.
Mix one tbsp of pomegranate juice with mustard and cracked black pepper.
Spread the pomegranate-mustard mixture on each fillet.
Mix together parsley, dill and lemon zest to make gremolada. Set aside.
Broil fillets 4 to 5 minutes per side or until flaky when tested with a sharp knife. Set fillets aside; keep warm.
Drain potatoes when soft enough to be pierced with a fork; add crushed garlic.
Smash with a potato masher or a fork; potatoes should be lumpy.
Stir hot milk or cream into potatoes until of desired consistency.
Stir in butter, salt and pepper.
Plate the potatoes and top with salmon.
Divide gremolada mixture and spread on each fillet.