Salmon in Foil on Avocado Paradeis Risotto

40 min, simply prepare 4 squares of tin foil, brush them with butter.

Season salmon with juice of one lemon, slices of garlic, parsley, salt and pepper, wrap and cook in the oven at 180 degrees for about 20 minutes.

For the risotto:

Remove the skin from the onion, chop finely and sauté in olive oil in a saucepan. Add risotto rice and sauté until translucent, add wine and bring to a boil until the liquid has evaporated. Gradually add hot soup (long grain rice should just be covered) and simmer, stirring, for about 20 minutes until crumbly and light.

Pit avocados, remove skin and cut into small cubes. Marinate with salt, pepper, garlic, olive oil and juice of one lemon. Blanch tomatoes, skin and cut into small cubes as well.

About 5 min before the end of cooking time, add avocados and tomatoes to risotto form. When the rice grains are cooked but still al dente, fold in the butter and Parmesan, remove from the heat, season with salt and pepper, pull with the lid closed for about 2 more minutes.

Remove the salmon from the foil and serve with the risotto.

Drink:

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