Method:

1 Place 3 cups water, vinegar, parsley, thyme and half the lemon juice in a saucepan, over medium heat and bring to a simmer. Add salmon and poach for 5 minutes for medium or until cooked to your liking. Transfer to a plate and remove skin.
2 Combine mayonnaise, remaining lemon juice, 1 tbs water and anchovy in a bowl, season to taste.
3 Arrange lettuce wedges and tomato on a plate, flake over fish, top with dressing and chopped chives. Serve.