Salmon-Mango Pockets Fruit and salmon fill a light and flaky pastry for this dinner dish that is perfect to serve when entertaining. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on December 18, 2013 Print Share Share Tweet Pin Email Prep Time: 40 mins Bake Time: 25 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound fresh or frozen skinless salmon fillets 1 recipe Mango-Curry Mayonnaise ⅓ cup chopped onion 1 tablespoon olive oil ½ cup finely chopped mango ½ cup walnuts, finely chopped 12 sheets frozen phyllo dough (18x14-inch rectangles), thawed ½ cup butter, melted Mango-Curry Mayonnaise ½ cup mayonnaise ½ teaspoon curry powder 1 cup coarsely chopped mango Directions Preheat oven to 375 degree F. Thaw salmon, if frozen. Rinse salmon; pat dry. Cut into 4 pieces, if necessary. Sprinkle lightly with salt and pepper; set aside. Prepare Mango-Curry Mayonnaise. In a skillet cook onion in hot oil over medium-high heat about 3 minutes. Stir in mango, walnuts, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside. Unfold phyllo; cover with plastic wrap, then a damp towel. Lay 1 sheet of phyllo dough flat on a work surface. With short side facing you, brush phyllo dough with some melted butter. Add 2 more sheets, brushing each with butter. Spoon 1/4 cup of the mango mixture in the middle of dough about 4 inches from bottom edge. Place a salmon piece on top of the mango mixture so that a long side of salmon is parallel to the bottom edge. Fold bottom edge of phyllo over the salmon. Fold long sides in. Roll up from bottom. Place seam side down in a greased 15x10x1-inch baking pan. Brush top with butter. Repeat with remaining phyllo, butter, filling, and salmon. Bake for 25 to 30 minutes or until phyllo is golden and fish flakes easily when tested with a fork. Serve with Mango-Curry Mayonnaise. Makes 4 servings. Mango-Curry Mayonnaise Stir together mayonnaise and curry powder. Gently stir mango until coated. Cover and chill. Print Nutrition Facts (per serving) 889 Calories 67g Fat 45g Carbs 30g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 889 % Daily Value * Total Fat 67g 86% Saturated Fat 21g 105% Cholesterol 141mg 47% Sodium 1485mg 65% Total Carbohydrate 45g 16% Total Sugars 10g Protein 30g Vitamin C 17.7mg 89% Calcium 60.6mg 5% Iron 3.6mg 20% Potassium 617mg 13% Folate, total 72.6mcg Vitamin B-12 0.1mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.