2017 Nutritional Challenge: Stephen Worden's Salmon

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We pride ourselves on providing our residents with delicious meals that are nutritionally sound, and one of our favorite ways to keep our menus diverse and fresh is the annual Senior Eats Nutritional Challenge.

On Thursday, Nov. 9, Sunrise Senior Living held our fifth annual Senior Eats Nutritional Challenge. Sunrise chefs from across the U.S. and Canada submitted nutritious recipes, and five finalists traveled to The Fairfax at Belvoir Woods, VA, to compete for the title of Sunrise Signature Chef.

Stephen Worden of Sunrise of Braintree, MA, is an American Culinary Federation Certified Executive Chef and Certified Culinary Educator. He received his first culinary training in the U.S. Coast Guard, later graduating from the vocational education program at Fitchburg State University. He also attended graduate studies at the Beringer School for American Chefs under renowned teacher and author Madeleine Kamman, and he completed culinary coursework at La Varenne at the Greenbrier, the New England Culinary Institute, and Johnson and Wales University. 

Stephen is a ServSafe certified instructor and proctor and was an instructor of culinary arts for 14 years. He has spent 40 years in the culinary industry in a variety of roles, including as the executive chef at country clubs, hotels, resort properties, and restaurants. Stephen has been with Sunrise since 2015, and he currently resides in New Bedford, Massachusetts.

Here's the salmon filet recipe which earned Stephen a spot in the 2017 Senior Eats Nutritional Challenge.

Salmon Filet with Sweet Corn, Tomatoes and Basil

Serves 4

Salmon:

• 4 each, 4 oz. salmon portions
• ½ cup water
• ½ cup white wine
• 1 each bay leaf
• 2 sprigs thyme
• 2 sprigs parsley

1. Heat oven to 350 degrees F. Place salmon on a sprayed ½ hotel pan. Pour water, wine, and aromatics over salmon.
2. Cover with foil and oven poach for 10-12 minutes, or until fish reaches internal temperature of 145 degrees F. Strain and reserve ¼ cup of the poaching liquid. Hold for service.

Sauce:

• 2 tablespoon olive oil
• 1 tablespoon shallot, chopped
• 1 cup fresh corn kernels (off cob)
• 1 cup grape or cherry tomato, halved
• 2 tablespoon basil, chopped
• ¼ cup white wine
• ¼ cup fish broth (poaching liquid)
• Salt and pepper, to taste

Optional items:

• 2 tbsp. unsalted butter
• 2 tbsp. heavy cream

1. Heat olive oil in 10-inch sauté pan. Add shallots and cook until fragrant and transparent. 
2. Add corn and continue to cook 2 minutes. 
3. Add tomatoes until they start to release their juices. 
4. Add stock and wine, and reduce volume to half.
5. Add basil and adjust salt and pepper.
6. Serve over salmon. If desired, add cream and butter, reduce until thickened, and serve over protein of choice.

We hope you love Stephen's salmon as much as our residents do!