Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Finely shred 1 teaspoon peel from lime; set aside. Squeeze juice from the lime and two of the oranges; combine juices. Measure 1/4 cup juice for dressing and set aside. Pour the remaining juice into a large nonstick skillet; add the water and the lime peel. Bring to boiling. Add salmon; reduce heat to medium. Simmer, covered, for 8 to 12 minutes or until fish begins to flake when tested with a fork.
Meanwhile, for dressing, in a small bowl whisk together the reserved 1/4 cup juice, the olive oil, and sugar; season to taste with salt and pepper.
For wonton strips, in another large skillet heat oil over medium-high heat. Add wonton strips; cook for 1 to 2 minutes or until crisp, stirring often.
Peel and section or slice remaining oranges; arrange oranges, watercress, and salmon on dinner plates. Drizzle with dressing. Pass wonton strips.