Instant Pot method :Rinse rice and drain well. Mix with salt and oil. Set aside for 15 minutes.Carefully remove any bones from the salmon fillets if any. Skin them. Don’t discard the skin. Use kitchen towels to absorb any moist. Season with salt and pepper. Pan-fry over medium-high heat until they turn crispy. Transfer on kitchen towels to absorb excess oil. Set aside.Prepare Instant Pot. Put in water, rice and ginger. Cover the lid, turn the steam release handle to the “sealing” position. Select “porridge”, high pressure cooking for 25 minutes. Natural release. Wait until the float valve drops to the down position. Remove the lid. Select “saute” and“more. Add salmon and cook for 8 minutes. Drain up the salmon. Use two forks to shred the salmon. Toss back into Instant Pot. Mix well. Cook to preferred consistency. Test taste. Season with salt if necessary. Ladle congee into serving bowls. Add lettuce on top. Garnish with spring onion and crispy salmon skin. Serve immediate. Stove-top method:Follow the above instructions to prepare all the ingredients.Prepare a large pot. Put in 2 ½ liters of water and rice. Bring it to boil over medium-high heat. Reduce heat and simmer for 2 to 2½ hours. When the congee is almost done, about 8 minutes towards the end of cooking, add salmon fillets. Drain up the salmon. Use two forks to shred the salmon meat. Toss back into the pot. Cook to preferred consistency. Season with salt if needed. Pay close attention while cooking congee on stove, as you don’t want it spill over or stick to the bottom.