……………………….. Free Shipping ………………………… Measures: Width: 165 cm Depth: 058 cm Height: 190 cm Weight: 1200 Kg Dimension of the cooking surface: 72x53cm Delivery time: 7-10 days Payment method for the Stone Barbecue Grill GR68F - Debit / Credit Card - 100% secure payment - Bank transfer Free shipping of the Stone Barbecue Grill GR68F for mainland France *, Monaco, Belgium, Luxembourg and Spain. Other destinations please contact us. * Except Corsica Delivery : - 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 Serves: 4 Hands-On Time 10 min Total Time 20 min 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. Set aside. 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.