Light lemon sauce is delicious with this salmon dish.
Combine wine, water, salt, dill weed, mustard, lemon slices and butter in a large skillet. Heat just until boiling. Add salmon; cover and simmer 15 minutes, or until fish flakes with a fork.
Remove fish and lemon slices to heated serving platter. Stir corn starch into 2 tablespoons cold water in a small bowl. Blend corn starch mixture into pan juices, stirring constantly until mixture thickens and becomes clear. Spoon over fish. Serve immediately.