Rub the salmon filets with ½ a teaspoon of sea salt and 1 teaspoon of grated ginger root. Place in the refrigerator for 30 minutes to marinate.

In a medium bowl, combine the diced cucumber, jicama, red onion, cilantro, lime zest, lime juice, remaining 2 teaspoons of grated ginger root, mint and ½ teaspoon salt. Gently toss and set aside for flavors to mingle.

Prepare salmon poaching liquid by filling a pot with the 4 cups of water and adding the remaining 1 ½ teaspoons of salt and lemon slice. Bring to a boil and let simmer for about 5 minutes. Add the salmon fillets to the water and let simmer for about 4 minutes on low. When just cooked through, remove the poached salmon from the poaching liquid and place in a bowl, to cool. When cool to the touch, toss with a tablespoon of olive oil and lemon juice. Break up gently into large flakes.

Arrange the butter lettuce leaves and place with a few chunks of salmon and a spoonful of the cucumber jicama mixture. Fold into a wrap and enjoy!