Pat the salmon fillet dry, then season it with the ground turmeric, Espelette pepper, and salt.

Heat the olive oil in a frying pan over medium heat, then add the seasoned salmon fillet.

Cook the salmon for 4 minutes on the first side, then turn it with the spatula.

Cook the salmon for 3 to 4 minutes on the second side, then transfer it to a cutting board to rest.

Dice the mango, tomato, and cucumber into small pieces, then finely chop the fresh cilantro.

Combine the diced mango, tomato, cucumber, and chopped cilantro in a mixing bowl, then stir gently.

Flake the rested salmon into bite-size pieces, then add the salmon to the vegetable and mango mixture.

Warm the 4 corn tortillas in the dry frying pan for about 30 seconds per side, then place them on serving plates.

Spread about 1 tablespoon of fromage blanc over each warm tortilla, then divide the salmon mixture among the tortillas.