Season salmon with oil and salt and pepper and place in a large baking dish. Place dish in oven and bake for 20 minutes, until fish flakes easily with fork. Allow fish to cool and chop.
In a large bowl, mix the fish, cucumber, onion, kimchi and cauliflower. Spoon salmon mixture into a stack of two collard green leaves.
In a blender, blend the remaining ingredients with sea salt and freshly ground black pepper to taste. Drizzle dressing over the fish mixture and roll up the leaves. Serve immediately.