Firefighter Salmon
Updated: January 7, 2009
As prepared by Bob Decker and Jim Lievano of the Champaign Fire Department on "The Morning Show."
LEMON-LIME MARINADE INGREDIENTS
2 c. white wine
2 large onions chopped
3 cloves minced garlic
2 limes juiced
2 lemons juiced
1/2 c. chopped cilantro
essence of Emeril
olive oil
2 lbs. chicken or salmon
SALMON DIRECTIONS
Combine wine, onions, garlic, lime juice, lemon juice, and cilantro in a shallow pan.
Skinless: Marinate for 15 minutes on each side (any longer will begin cooking the fish).
Skin: Place in marinade skin-side down and marinate for 1-2 hours.
Remove from marinade and pat dry with paper towel.
Rub olive oil and essence of Emeril over fish.
Grill over a medium-heat fire for 10 minutes per side or until fish flakes.
CHICKEN DIRECTIONS
Combine wine, onions, garlic, lime juice, lemon juice, and cilantro in a shallow pan.
Marinate skinless, boneless chicken breast for 2-3 hours
Remove from marinade, pat dry with paper towel
Rub with olive oil and essence of Emeril, sprinkle cilantro.
Place on medium-heat grill; cook 15 minutes per side or until done.
Remove onions, cilantro, and garlic from marinade. Sautee in a pan with butter until onions are golden brown. Set aside to garnish fish or chicken.
