Salmon Fillets with Cucumber and Dill

4 large salmon fillets, about 1 inch thick
fine sea salt and freshly ground black pepper to taste
a bit of olive oil
1/4 cup dry white wine

For the cucumber salad:
1 english cucumber
1 Tablespoon rice wine vinegar
1 tsp fresh chopped dill weed
a pinch of salt

For the sour cream dill sauce:

6 tablespoons sour cream
2 tablespoons fresh chopped dill weed
2 tablespoons rice wine vinegar
1 1/2 tablespoons finely chopped shallot
1/4 tsp freshly grated lemon zest
2 tsp fresh lemon juice
1 clove of garlic, peeled and minced
fine sea salt and freshly ground black pepper to taste