For the salsa, chop the ingredients finely and mix, season and leave to steep in the refrigerator for about 1 hour.
For the marinade, finely dice the onions and the peppers. Caramelise the olive oil and honey in a saucepan, add the onions, fry briefly and add the pepper. Deglaze with the stock, add the remaining ingredients and mix well, season with salt and pepper.
For the pulled salmon, first wash the salmon and dab dry with a paper towel. Line a tray with baking paper, place the salmon skin side down on the baking paper. Salt and pepper the fish.
Pour all the marinade onto the fish and bake for 10-15 minutes at 200°C on the middle rack of a fan oven.
To get a nice tortilla shell, fry the tortillas in a dry pan until crispy, remove, place in a bowl and immediately a second, smaller bowl on top and leave to cool.
After cooking, pull apart the fish after with two forks.
Fill the tortilla shells with salmon, salsa and crème fraîche.