Remove the skin from the salmon steak and divide it into two parts.
Marinate the squid and salmon in a marinade of olive oil, herbs of Provence, balsamic vinegar, white wine vinegar, lemon juice, sugar and salt for exactly 1 hour.
While the squid and salmon are being marinated, prepare the salad. Fry the zucchini, eggplant, sweet pepper, and onion on both sides in a dry pan. Place in a bowl, season with salt and drizzle with olive oil.
Cut the squid into 4 pieces ( to get 4 long strips from each squid). Cut the salmon into small cubes. Roll the squid and salmon into a roll, string on a skewer, alternating raspberries with a roll.
Fry the squid on skewers on all sides for 1 minute. If desired, you can repeat the procedure.
Serve the squid and salmon shish kebab on a salad of grilled vegetables.