In a small pot, bring the vinegar, sugar, water, lemon juice, salt, and spices to a boil. Cook over medium heat until sugar is dissolved and spices are fragrant, about five minutes. Let cool another five minutes.

Meanwhile, place the mango, veggies, and ground ginger into a glass jar and mix well.

Pour warm brine over them and let cool completely.  Cover and refrigerate for two days.

Season salmon fillets lightly with salt and pepper.

Preheat a large, heavy frying pan over medium-high flame, and add oil. When the oil is hot, add the salmon fillets, flesh-side down, and sear until golden brown and crisp, about three minutes.

Turn fillets over and sear skin-side down until salmon is just cooked through, about three minutes. (You may need to cook it a few minutes more over low heat if you want it well done.) Remove salmon from pan.

Let cool for a few minutes and serve with salsa.