Blanch fennel, pepper, and carrots in boiling water for three minutes then drain.
Fry garlic, chilli, olives, capers, and blanched vegetables in olive oil.
Add sugar and vinegar to the vegetables and cook until slightly caramelised.
Season salmon skin with thyme and sear in a hot pan for three minutes per side.
Discard any broken or open mussels and clams that do not close when tapped.
Soften garlic and chilli in a hot saucepan with oil.
Add shellfish, parsley, and wine then steam with a lid until shells open.
Remove open shellfish and boil the remaining liquid until it reduces to a sauce.
Plate the vegetables and salmon then garnish with shellfish and reduced sauce.