Grilled Salmon Wrapped in Collards with Tomato-Mint Salsa | Cucumbers | Boston Organics

Ingredients

• 1 packed cup cilantro leaves, chopped
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• kosher salt and freshly ground black pepper
• 4 6- to 7-oz. salmon fillets
• 8 large leaves collard greens, washed
• vegetable or canola oil for the grill
• 1 cup mint leaves, finely chopped
• 3 cups cherry tomatoes, halved or quartered if large
• 1/2 cup extra-virgin olive oil
• 1 large lemon, zested and juiced
• Kosher salt and freshly ground black pepper to taste
• 1 cup plain whole milk greek yogurt
• 1 tsp grated garlic
• kosher salt
• 1 cucumber, peeled and coarsely grated
• freshly ground white pepper
• 1 tsp extra-virgin olive oil
• small fresh mint leaves, for garnish