CORNER PORTUGUESE STONE BBQ AND WOOD FIRED OVEN AND SINK - GR43F
Width: 335 x 210 cm
Depth: 60 cm
Height: 246 cm
Weight: 2500 Kg
Dimension of the cooking surface: 72x53 cm
Find out about our oven and barbecue accessories.
Delivery time: 7-10 days* (read our general terms and conditions)
- Debit / Credit Card - 100% secure payment
- Bank transfer
Free shipping for mainland France *, Monaco, Belgium, Luxembourg and Spain. Other destinations please contact us.
* Except Corsica
- Delivery will take place at the curbside or driveway.
- It is important to take the time to systematically check the condition of the package upon receipt. You must make reservations on the delivery slip before signing if you find damage on the package, or refuse if the product arrives badly damaged. Without these reservations it is impossible for us to claim any liability from the insurance.
- Please read the general delivery conditions carefully for more information.
Enjoy this recipe for your BBQ
Gingery Salmon With Peaches
1 tablespoon rice vinegar
1 tablespoon grated fresh ginger
1 teaspoon fresh thyme leaves
4 tablespoons extra-virgin olive oil
kosher salt and pepper
2 medium red onions, cut into wedges
3 peaches, cut into wedges
46 -ounce salmon steaks (about 1 inch thick)
Heat grill to medium-high. In a small bowl, combine the vinegar, ginger, thyme, 3 tablespoons of the oil, and ¼ teaspoon each salt and pepper.
In a large bowl, gently toss the onions, peaches, remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper.
Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper.
Grill the salmon and onions until salmon is opaque throughout and onions are tender, 5 to 6 minutes per side.
After flipping the salmon, place the peaches on the grill and cook until tender, 3 to 4 minutes per side.
Drizzle the salmon with the vinaigrette and serve with the onions and peaches.