Heat the coconut oil over medium-low heat in a large saucepan, and add the fennel, onion, bell pepper, celery, and garlic. Season with 1 tsp. of salt. Sauté for 3-5 minutes until translucent.
Add the okra and eggplant, and sauté for 3 minutes.
Add the tomatoes, dates, sweet potatoes, and coconut milk. Then add water until just covered. Simmer until the vegetables are tender.
Add the curry powder. Cook about 2 more minutes to incorporate the curry. Season to taste with salt. At this point, you can either blend the sauce or leave it as is. A purée will provide a smoother consistency.
To cook the salmon, season both sides with salt and white pepper. Sear in a cast iron skillet over medium heat with a little canola oil. Let the skin get nice and crispy before flipping it over. This will take 3-4 minutes on the skin side, and then 2 minutes on the flesh side.
Serve the salmon over the curry and enjoy!