Mango-Pomegranate Salmon - cooking recipe

Ingredients

4 salmon fillets (you can cut up bigger pieces of salmon)
1 tablespoon pomegranate chipotle barbecue sauce (I use Fischer Wieser, but feel free to substitute, just get something that's thick and will give it ) or 1 tablespoon marinade (I use Fischer Wieser, but feel free to substitute, just get something that's thick and will give it )
1/2 cup pomegranate juice (such as POM)
2 tablespoons olive oil
2 mangoes
1 teaspoon rosemary
1/2 teaspoon ground ginger
1 teaspoon cumin

Preparation

Directions:.
Peel and chop mango (set aside).
Skin Salmon if not pre-skinned and double check for bones.
In nonstick pan:.
add olive oil, bbq sauce, juice, spices and mango. Let simmer on low-medium heat stirring frequently approximately 10-15 min or until thickened slightly.
If using wok, rub salmon slightly on warm sides of pan to sear the bottom and the fish will hold together better. If not using wok just gently place salmon in mango-pom sauce.
Flip salmon gently after 5-8 minutes depending on thickness of cuts. Salmon is done when inside of fillets are a paler pink and flake easily. Sauce keeps fish from getting overdone for the most part, so don't stress if you want to give it a little more time.
Serve over rice and enjoy!