Firefighter Salmon

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.