Steps

1. To prepare the salmon, coat it with the 2 tablespoons of olive oil and sprinkle with salt and pepper. Set aside to come to room temperature.
2. To make the tapenade, place the olives, anchovy fillets, capers and 1 tablespoon of olive oil in a food processor. Pulse until mixed but not smooth. Set aside.
3. To make the aioli, place the garlic and salt in a mortar. With a pestle, mash into a smooth paste. Mix in the egg yolk. Slowly whisk in the 3/4 cup olive oil, drop by drop, until the egg and oil begins to emulsify. Add the remaining oil in a thin, steady stream, whisking all the while. When all the oil has been added, season to taste with salt and white pepper.
4. Prepare a gas, charcoal or stovetop grill and grill the salmon over a medium-high heat until it is barely cooked through. Remove to a plate.
5. Quickly warm the tortillas on each side over the grill. Spread a big spoonful of aioli and tapenade on the bottom half of each tortilla. Top with a piece of grilled salmon and some arugula. Fold the top of the tortilla down over the filling and serve warm as a sandwich.

Notes

This is a relatively quick and absolutely delicious lunch or supper dish. You could buy both tapenade and the aioli at a gourmet food grocery store, but homemade is much better.