Cut salmon into bite-size chunks. Sprinkle fish with salt and pepper.
Heat coconut oil in pan over medium heat and fry fish until cooked through. Do not overcook. Make sure fish remains moist. Set aside.
Heat a small amount of refined coconut oil in pan over medium heat. Sauté potatoes, onion, celery, and carrots briefly, but do not overcook, about 15 minutes. Add coconut milk, almond milk, green curry paste, and vanilla. Mix well.
Take ⅓ of soup mixture and ⅓ of cooked salmon, and transfer to blender to purée. Transfer puréed mixture back to soup pot and mix well. You may skip this step to save time or if you prefer a thinner soup base. However, this step makes the soup more like “chowder.”
Add peas and cook for 2 minutes. Add spinach shortly before serving.
Add salmon to pot and stir.
Ladle chowder into bowls and serve hot.