Place salmon in large pan. Add salt, pepper, thyme, Limoncello Hot Pepper Sauce, lemon juice, vegetables. Add enough water to cover the salmon halfway.
Heat until boiling, then reduce heat, and cover and simmer on low for 10-15 minutes.
When salmon turns pink, remove it from the liquid and chill it.
Slice cucumbers very thin and place on salmon.
While the salmon is cooling, make the Dill Sauce: Combine dill, sour cream, mayonnaise, tarragon, dijon mustard, and additional salt and pepper to taste.
Serve the salmon cold over a bed of fresh spring greens, with the Dill Sauce on the side.