Begin to cook with Chef Pellegrini:

Marinade salmon:

1. Place salmon in to glass pan
2. Sprinkle finely chopped dill
3. Add 2 finely chopped garlic on the salmon
4. Sprinkle salt and pepper on it
5. Drizzle 4 table spoon of olive oil
6. Marinade for 30 minutes.

Cook vegetables and cous cous:

1. Render hot pan with olive oil.
2. Add carrots to pan.
3. Add 1 finely sliced shallot 2 finely chopped garlic, and celery.
4. Season with salt and pepper add water. Cook for 3-4 minutes
5. Add 4 table spoon of cous cous soaked in clam juice
6. Cook vegetable and cous cous for 5-6 minutes in medium flame

Cook mussels and salmon:

1. Render a large skillet with olive oil
2. Add 1 finely sliced shallots, 2 finely chopped garlic, and celery
3. Add finely diced tomato
4. Add fresh parsley
5. Add mussels and water
6. Reduce temperature.
7. Lay salmon pieces around mussels
8. Poach salmon; flipping after each side turns pink.

To serve:

1. Place cous cous in middle of plate
2. Carefully lay salmon pieces around cous cous
3. Place mussels open end up between salmon and cous cous.
4. Spoon sauce over cous cous, salmon, mussels
5. Lay some fresh parsley and dill leaves on it
6. Drizzle olive oil on the top of mussels, salmon and cous cous.