Ingredients

• 1 cup dry white wine
• 1 1/2 cups water
• 2 lemon slices
• 1 small onion, peeled and quartered
• 5 sprigs parsley
• 1 bay leaf
• 6 peppercorns
• 1 (3 pound) salmon fillet, skin on, scaled and pin bones removed
• Salt and freshly ground pepper
• 6 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 tablespoons orange juice
• 2 tablespoons lime juice
• 1 tablespoon finely chopped dill
• Salt and freshly ground black pepper
• 6 cups watercress
• Fresh dill

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Instructions

1. To make the salmon: Combine all ingredients except the salmon in a medium skillet or saucepan. Bring to a boil then reduce to a simmer. Season the salmon with salt and pepper on both sides, add to simmering liquid, and cover. Cook for 5 to 8 minutes or until just done.
2. To make the vinaigrette: Whisk together the olive oil and citrus juices, add the dill, and season with salt and pepper, to taste.
3. Toss the watercress with 3 tablespoons of the vinaigrette and season with salt and pepper, to taste. Arrange the watercress on a large platter and place the salmon in the center. Drizzle with additional vinaigrette and garnish with dill.