Grilled Salmon Sandwich With Arugula, Tapenade and Aioli

Ingredients

• 1 lb fresh salmon
• olive oil
• coarse salt
• fresh ground black pepper
• 4 ounces olives, pitted
• 1 ounce anchovy fillet, rinsed if salted
• 1/2 tablespoon capers, rinsed
• 1 tablespoon olive oil
• 2 garlic cloves
• coarse salt
• 1 egg yolk, at room temperature
• 3/4 cup olive oil
• fresh ground white pepper
• 1 bunch arugula
• 4 whole wheat tortillas, rounds (or whole wheat pita pockets)

Directions

1. 1

   To prepare the salmon, remove any bones in the fish, cut into 4 portions, coat with olive oil, and sprinkle with salt and pepper.

2. 2

   To make the tapenade, place the olives, anchovy, capers in the container of a food processor.

3. 3

   With the motor running, pour in the olive oil and process until mixed but not smooth.

4. 4

   To make the aioli, place the garlic and salt in a mortar.

5. 5

   With a pestle, mash this into a smooth paste.

6. 6

   Mix in the egg yolk.

7. 7

   Transfer from a pestle to a whisk, and add the oil, drop by drop until the egg and oil begins to emulsify.

8. 8

   Start adding the remaining oil in a thin, steady stream, whisking all the while.

9. 9

   When all the oil has been added, taste, and add salt and pepper to taste.

10. 10

    Grill or roast the salmon over a moderately high heat until is is barely cooked through.

11. 11

    Remove from the heat.

12. 12

    Quickly warm each tortilla on each side over the grill or on the stove.

13. 13

    Place the salmon, arugula, tapenade, and aioli in the bottom half of each tortilla round, fold over the top and serve warm.