(This part can be made a few hours ahead of time)
1 green pepper, finely diced
1 red pepper, finely diced
1 yellow pepper, finely diced
5 stalks celery, finely diced
1 bunch green onions, finely diced
2 tbsp olive oil
4 tbsp butter
4 garlic cloves, minced
1 cup white wine
4 tbsp Cajun Spice (recipe below)
1/3 cup roux (50/50 mix of butter and flour)
3/4 cup of orange juice
1/2 cup sherry
1 cup heavy cream
Toss all but garlic together in a bowl. In large sauté pan over med-high heat, add olive oil and 2 tbsp butter. When butter is melted, add garlic and sauté until it's sizzling. Just before it browns, de-glaze the pan with 2 ounces of the 1 cup of white wine. After a few minutes when the alcohol is burned off, add diced vegetables and sauté for 2 minutes. Add 4 tbsp Cajun spice and the last 2 tbsp of butter.
One part white pepper, black pepper, onion powder, garlic powder, 1/2 part red pepper, two parts salt and thyme and three parts paprika.
Add 1/3 cup roux and stir gently as it thickens for 5 minutes. Fold in 3/4 cup orange juice and reduce till mixture is quite thick. Add 24 shrimp and 1/2 cup sherry.
Note: If you are buying shrimp in the shells as is often the case; first peel and de-vein the shrimp saving the shells. Put shells in saucepot and cover with water, add salt and boil down. Strain mixture returning liquid to pan on high heat, add a shot of brandy and the smallest amount of tomato paste to keep the orange color of the sauce. When alcohol is burned off, shut off and add this bouillon with shrimp to use as a thinning agent along with additional orange juice if needed. You still want it to be fairly thick until after you add the cream. You can thin more after adding the cream. You want it thick enough to stay on top of the salmon.
Simmer on low heat for 5 minutes, then add 1 cup of heavy cream.
Filet and skin as much fish as you would like to cook. The Shrimp Etouffe sauce is enough for 4-6 sockeye or silver salmon filets. Spray all sides of salmon filets with Pam and set on sheet pans. Sprinkle the tops of each filet with Montreal steak seasoning, and then place sheet pan in 325 degrees in oven for thirty minutes or until fish is lightly done. The mistake most people make with salmon is they overcook it and then it becomes dry. (Sockeye and Silver salmon are not as forgiving as King Salmon, which has more oil) Serve each piece of salmon with just enough sauce to cover the center of the salmon with 1 or 2 shrimp per piece.