Grilled Salmon Sandwich With Arugula, Tapenade And Aioli

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 pepper
• 1 bunch arugula
• 4 whole wheat tortillas, rounds (or whole wheat pita pockets)

Recipe

• 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 to make the tapenade, place the olives, anchovy, capers in the container of a food processor.
• 3 with the motor running, pour in the olive oil and process until mixed but not smooth.
• 4 to make the aioli, place the garlic and salt in a mortar.
• 5 with a pestle, mash this into a smooth paste.
• 6 mix in the egg yolk.
• 7 transfer from a pestle to a whisk, and add the oil, drop by drop until the egg and oil begins to emulsify.
• 8 start adding the remaining oil in a thin, steady stream, whisking all the while.
• 9 when all the oil has been added, taste, and add salt and pepper to taste.
• 10 grill or roast the salmon over a moderately high heat until is is barely cooked through.
• 11 remove from the heat.
• 12 quickly warm each tortilla on each side over the grill or on the stove.
• 13 place the salmon, arugula, tapenade, and aioli in the bottom half of each tortilla round, fold over the top and serve warm.