Roughly chop the romaine lettuce. Finely slice the chives. Peel and roughly chop the garlic. Using a peeler, shave half of the Parmesan into shavings. Grate the other half of the Parmesan with a fine blade.

Add the chopped garlic and anchovies to a pestle and mortar. Grind until you are left with a smooth paste. Squeeze the lemon juice into a bowl. Whisk the anchovy paste, the grated Parmesan, olive oil, water, mayonnaise, chopped chives and a pinch of salt and pepper in the lemon juice until fully combined.

Heat a non-stick pan over a medium-high heat with a drizzle of vegetable oil. Once hot, add the salmon with a pinch of salt and fry for 3 min on each side or until cooked through. 

Toss the chopped lettuce in the dressing. Top with the salmon, Parmesan shavings and capers.