PORTUGUESE STONE BARBECUE AND OVEN GR66F
Width: 390 cm
Depth: 170 cm
Height: 235 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)
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* 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
"Grilled Salmon with Black Bean Salsa Recipe"
1/4 cup white wine or reduced-sodium chicken broth
1/4 cup reduced-sodium soy sauce
1-1/2 teaspoons brown sugar
1 garlic clove, minced
6 salmon fillets (4 ounces each)
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn, thawed
1 medium sweet red pepper, diced
1/2 cup seedless red grapes, chopped
1/4 cup fat-free Italian salad dressing
1 tablespoon canned chopped green chilies
1 teaspoon brown sugar
In a small bowl, combine the wine, soy sauce and brown sugar.
Set aside 2 tablespoons mixture for basting. Stir garlic into remaining mixture.
Place in a large resealable plastic bag; add the salmon.
Seal bag and turn to coat; refrigerate for 30 minutes, turning occasionally.
Meanwhile, in a small bowl, combine the salsa ingredients.
Cover and chill until serving.
Drain and discard marinade.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Place salmon skin side down on grill rack.
Grill, covered, over medium heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with reserved wine mixture.
Serve with salsa.Yield: 6 servings.