Steam cauliflower and put in blender with some of the coconut milk until smooth.
In a large, separate, soup pot, cook the chopped proscuitto until browned and crispy. Add the leeks and garlic and continue to saute until the leeks are tender.
Add the carrots and cook for another 3-4 minutes. Add the chicken stock, coconut milk, cauliflower mixture, dill, and black pepper and bring to a simmer for about 45 minutes or until carrots are tender.
Add the salmon filets and other seafood to the soup, make sure they are covered. Let simmer until the seafood is no longer transparent and the salmon can break apart easy.
Stir well, breaking apart the salmon and cook until all the pieces of salmon are tender. Enjoy!