Prepare a large pan with high sides (at least 3 inches) with water and a splash of white wine. Bring to a boil, then reduce heat to a simmer. Add the salmon filets to the water. While the salmon is poaching peel and seed the cucumbers, place them in a food processor and puree. Add the yogurt, lemon juice, dill, salt and pepper and mix in the processor. Remove the salmon after 5 minutes, salmon should be cooked through (145 degrees). Place salmon on a dinner plate and spoon over the sauce.