Grilled Salmon Sandwich with Arugula, Tapenade and Aioli

Here is a absolutely delicious luncheon or supper dish that is relatively quick. Actually you can buy both tapenade and aioli at a gourmet-type grocery store, but homemade is much better. This sandwich is made on a freshly made cracker at Rose’s Cafe in San Francisco — it’s so good!


  • 1 lb. fresh salmon
  • olive oil
  • coarse salt
  • freshly ground black pepper
  • 4 oz. Nicoise olives, pitted
  • 1 oz. anchovy filets, rinsed if salted
  • 1/2 Tbs. capers, rinsed
  • 1 Tbs. olive oil
  • 2 cloves garlic
  • coarse salt
  • 1 egg yolk at room temperature
  • 3/4 cup olive oil
  • freshly ground white pepper
  • 1 bunch arugula
  • 4 whole wheat tortilla rounds (or whole wheat pita pockets)


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

To make the tapenade, place the olives, anchovy, capers in the container of a food processor. With the motor running, pour in the olive oil and process until mixed but not smooth.

To make the aioli, place the garlic and salt in a mortar. With a pestle, mash this into a smooth paste. Mix in the egg yolk. Transfer from a pestle to a whisk, and add the oil, drop by drop until the egg and oil begins to emulsify. Start adding the remaining oil in a thin, steady stream, whisking all the while. When all the oil has been added, taste, and add salt and pepper to taste.

Grill or roast the salmon over a moderately high heat until is is barely cooked through. Remove from the heat. Quickly warm each tortilla on each side over the grill or on the stove. Place the salmon, arugula, tapenade, and aioli in the bottom half of each tortilla round, fold over the top and serve warm.