This article is sponsored by our good friends at Heirloom Restaurant in Beaver, where literally everything is made from scratch. 

Your Beaver County has had the honor of bringing you fresh, new content while highlighting the people, places, and things of our great place we call home. Now, it is time to do something that has never been done before on any platform in this area. We are pleased to announce a partnership with Heirloom Restaurant in Beaver, and its executive chef and owner, Rich Montini.

We are going to take you inside the kitchen of Heirloom to highlight not only Chef Rich’s cooking skills, but also some of the delicious dishes he is preparing at Heirloom. Check back here each month as we reveal new dishes, familiar cooking techniques, and how you can use some of these techniques at home.

In this month’s edition, Chef Rich explains what sauté is, how you can use it at home, and takes us through a dish he prepared using the sauté technique.

Watch Chef Rich in Action

What cooking technique are you using?

The technique used is sauté. It’s a method of cooking that uses a small amount of oil or fat in a shallow pan over relatively high heat. The key is to place it in the pan and to not move it until it forms a “crust” and is evenly browned. Then flip it over and roast it in the oven until desired doneness.


How does someone use it at home?

You can use this method at home for searing fish or chicken. It can also be used to caramelize onions or other veggies.


How are you using it in your restaurant?

We use this method in several dishes here at Heirloom. The salmon is sautéed, and also the chicken for the saltimbocca, marsala and lemon chicken are all started this way.

The dish I have prepared in this video is a seared organic Scottish salmon cooked to medium, and topped with some macerated Driscoll strawberries with aged balsamic vinegar, fresh basil and black pepper. It’s very simple to make, and makes for a perfect Lenten supper.


Scottish House Salmon Recipe

Want to try out Chef Rich’s salmon and strawberries dish at home? Here is his recipe:

  • Start with a chunk of Deskin Salmon
  • Cut skin off (pulling on the skin to make it tight helps with little waste)
  • Trim salmon into rectangle to make it even
  • Cut into 7-8oz filets
  • Season with salt and pepper
  • Heat pan on stovetop
  • Once warm, add oil to the pan
  • Sear the seasoned fish filets for 2-3 minutes on each side (you will know they’re done when they get a golden brown along the edges)
  • Then put into oven for 5 minutes on 350 degrees F (when done salmon should be around 145 degrees F)

While the salmon is in the oven:

  • Cut up strawberries into a bowl
  • Drizzle aged balsamic vinegar onto strawberries
  • Drizzle 1 teaspoon of honey onto berries and vinegar
  • Sprinkle a little black pepper
  • Chop some basil and add into sauce
  • Stir all together

Once the Salmon is on plates and the strawberry mix is ready:

  • Scoop the strawberry sauce onto the salmon
  • Drizzle a little balsamic vinegar onto salmon and strawberries
  • Enjoy!


We recommend trying this dish out on your family, then taking them to Heirloom to see how your version stacks up to Chef Rich’s!

Like Heirloom on Facebook to see updates about their specials:

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Heirloom Restaurant is located at 690 Third Street in downtown Beaver, right across the street from Huntington Bank! They are open for lunch and dinner Monday through Friday, and from 2 pm to 10 pm on Saturday.

Marc is a lifelong resident of Beaver County. A 2001 graduate of Center High School and 2005 graduate of Point Park University, Marc is employed by the Pennsylvania Cyber Charter School and officiates high school and college football. Follow Marc on Twitter, Snapchat, and Instagram @marcgrando