1. Arrange salmon steaks, over dill stalks, in a
single layer in a shallow skillet wide enough to
accommodate them without crowding.
2. Season with salt and pepper.
3. Add enough wine and water to completely cover
salmon; add peppercorns.
4. Slowly bring liquid barely to a simmer.
5. Reduce heat to low, cover and simmer until top of
salmon looks opaque, 2 to 3 minutes.
6. Turn heat off and let stand for 10 minutes.
7. Top with tomato sauce.