Researchers Recommend Using Fish Oil In Yogurt

Sunrise Senior Living  |  April 16, 2012

While many people may know fatty acids found in fish are beneficial to their health, they may not know how to go about getting the recommended intake.

Researchers hypothesize that if fish oil was added to yogurt, it may help consumers meet the recommended levels from the American Heart Association. The organization currently recommends individuals eat fish such as salmon, mackerel, herring, lake trout, sardines and albacore tuna at least two times a week to get the healthy oils.

"The international popularity of yogurt and the health-promoting properties associated with probiotics, minerals, vitamins, and milk proteins suggest yogurt could be an excellent vehicle for the delivery of n-3 fatty acids," said lead author Dr. Susan E. Duncan, professor and director of the Macromolecular Interfaces with Life Sciences Program, Food Science and Technology, Virginia Tech.

Until fish oil is added to yogurt, people are left up to their own devices to make sure they're getting the rich fish oils such as omega-3. Some easy ways to do this is with Sunrise's Potato-Crusted Salmon with Balsamic Reduction and Basil Oil and Cumin-Seared Tuna with Blueberry and Mango Chutney recipes.

Potato-Crusted Salmon with Balsamic Reduction and Basil Oil
Sunrise of Fleetwood, New York
Serves 4

Ingredients
4 4-oz. salmon filets
1/4 c. canola oil
2 Idaho potatoes
Egg wash, for binding
1 t. Herbes de Provence
Salt and pepper to taste

Preheat oven to 350 degrees. Use mandolin to slice potatoes very thinly and set aside in water. Heat oil in non-stick pan. Lightly egg wash salmon filet to bind potatoes, overlap on top of salmon. Season potato-crusted salmon with salt, pepper and Herbs de Provence. Sauté salmon, potato side down, until lightly browned and finish in the oven for 5-10 minutes. Pour balsamic reduction and basil oil into squeeze bottles. Serve potato-crusted salmon with balsamic reduction and dots of basil oil.

Balsamic Reduction
1 c. balsamic vinegar
1/4 c. honey

Mix the two ingredients and cook slowly over low heat until it thickenslike syrup.

Basil Oil
4 oz. fresh basil, packed
1 c. canola or olive oil

Place basil in blender with oil. Blend until smooth; strain through very finemesh strainer. Season to taste with salt and pepper.

Cumin-Seared Tuna with Blueberry and Mango Chutney
Sunrise of Cary, North Carolina
Serves 4-6

Ingredients
4 6-oz. tuna steaks
1/4 c. kosher salt
1 T. ground black pepper
5 T. ground cumin
2 T. ground coriander
1 T. ground rosemary
2 T. garlic powder
1 T. onion powder
2 t. ginger
2 t. nutmeg
2 t. ground cloves
2 t. cinnamon
1/4 c. whole sesame seeds

Mix seasonings together and sprinkle on tuna steaks. Grill or sear tuna for best results.

Sauce
1 bottle fruity red wine
1 c. apple cider vinegar
1 c. red wine vinegar
3/4 c. white sugar
3/4 c. brown sugar, packed
1 cinnamon stick
Cornstarch

Mix ingredients together in saucepan. Bring to a boil; reduce and simmer 5-6 minutes. Bring back to a boil; use cornstarch to thicken as desired. Remove from heat, serve over fish with chutney.

Chutney
2 c. blueberries
2 c. mango, diced
2 T. white sugar
1 t. kosher salt

Mix ingredients together and serve over fish.