Cut salmon in 4 equal portions. Season with pepper. Juice 1 lemon; mix salmon and lemon juice in bowl. Let stand 5 minutes.
Combine wine, water, carrots, onions and celery in bottom of steamer pot. Simmer 5 minutes. Place salmon in single layer in steamer basket. Steam over wine mixture, covered, 6 to 7 minutes or until salmon is opaque in center.
Place salmon on plates; keep warm. Strain cooking liquid into bowl. Whisk in sour cream, Worcestershire and juice of 1/2 lemon. Add pepper to taste. Serve sauce with fish. Makes 4 servings.