From grill to table in under 10 minutes, this recipe is perfect for summer evenings and simple entertaining. Start by patting 4 salmon filets (about 6oz each) dry and place in a glass baking dish with the skin side up. Create a marinade by thoroughly whisking together 1/4 cup sesame oil, 2 tbsp light brown sugar, 1/4 cup tamari, 3 tbsp rice vinegar, 3 thinly sliced garlic cloves, and white parts of 3 thinly sliced scallions in a medium bowl. Save the green parts of the scallions for later. Reserve 2-3 tbsp of the marinade then pour the rest over the salmon so that each piece is immersed. Marinate for at least 30 minutes. Transfer salmon skin-side down to hot grill and cook for approx. 8 minutes, until lightly charred. Pro tip: oil the salmon before placing on the grill, not the grill itself (use a neutral oil). Once plated, top the salmon with reserved marinade, thinly sliced scallions, and sesame seeds before serving. *Serve only with the marinade that had been reserved before adding to salmon. Never consume a marinade that has already been used on uncooked meat, poultry, or fish.

FreshDirect is collaborating with Beef Checkoff to feature our high-quality, direct-from-the-farm beef. Ever wonder how your fave burger joint keeps their patties nice and juicy? The magic is in starting with a ball-shapped patty. First, heat a skillet (cast iron is best, but any very lightly oiled pan will do!) on high heat. Form your meat into a round ball, season, and place into the hot pan. Press down with a spatula for 1 1/2 minutes - be sure to apply constant pressure but don't squeeze out the juices! Flip and repeat pressing on the opposite side until cooked to your liking. Done and done.