Pour pomegranate juice into a small sauce pan. Bring to a boil, lower the heat to a simmer and reduce to 1 cup. Add sugar and continue to simmer, reducing to about 3/4 cup. Remove from heat and add lemon juice and vinegar. Adjust flavors to suit your taste, finding the balance between the tangy sweetness of the pomegranate syrup and the acid of the lemon juice and vinegar.

As the pomegranate juice is reducing, bone the salmon and cut into portions. Transfer to a baking pan and drizzle with a little olive oil. Sprinkle with salt and pepper. Bake in a 400 degree oven until just done (I use 118 degrees). Fish will be firm to the touch but shouldn't be baked hard and dry. 1" thick fillets will take 8 - 10 minutes.

Dice the salsa in a 1/4" dice. Consider using whatever you might have around....yellow bell pepper would be nice. If you want to add a bit of olive oil, wait just until serving. Depending on what you put into your salsa, the vegetables will start to release their juices and you might not want to add more liquid.

Transfer to serving platter or individual plates and garnish. Tastes fabulous served at room temperature.