Poached Salmon on Watercress with Citrus Vinaigrette

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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