Start with 4 steaks so you have enough for next day, second time around).
Arrange salmon steaks, over dill stalks, in a single layer a shallow skillet wide enough to accomodate them without crowding. Season with salt and pepper. Add enough wine and water to completely cover salmon; add peppercorns.
Slowly bring liquid barely to a simmer. Reduce heat to low, cover and simmer until top of salmon looks opaque, 2 to 3 minutes. Turn heat off and let stand covered for 10 minutes or until other parts of your meal are completely cooked.
Remove 2 salmon steaks from poaching liquid and blot both sides of fish with paper towels. Top with tomato sauce. Leave other steaks in liquid until completely cooled to room temperature. Then remove, and refrigerate, covered for next day.