Cut salmon into strips 5" x 1 1/2". Place a sprig of dillweed on each strip. Curl each salmon strip to form a spiral; secure with a toothpick and set aside.
Cut zucchini in half lengthwise, then cut diagonally into 1/2" pieces; set aside. Cut pepper into quarters; remove seeds and stem. Cut each piece in half. Thread one salmon spiral (remove toothpicks) alternating with scallops and/or shrimp, zucchini and peppers onto 4 skewers. Place skewers in a large shallow dish.
Combine lime juice and the next three ingredients; mix well and pour over kabobs. Cover and refrigerate 30 minutes.
Remove kabobs from marinade; discard marinade. Coat grill rack with vegetable cooking spray. Place kabobs on grill 4 to 5 inches from hot coals. Grill, turning once, just until scallops are milky and opaque, and salmon begins to flake when tested with a fork, about 4 to 5 minutes on each side.
Cucumber Dill Sauce
Combine ingredients and chill until serving time. To serve, spread 1/4 of the cucumber sauce onto individual serving plate and place kabob on top of sauce.
