Rub salt and ginger on salmon. Place in quart sized zip top bag and refrigerate 30 minutes.
Combine orange slices, lemon slices, and ginger slices in 3 cups water in a high-sided skillet. Bring to a boil. Let boil 20 minutes, then add the salmon. Boil salmon 20 minutes.
Flake salmon and place half of the salmon on each lettuce leaf. Top with apple mixture, cucumbers, and avocado.