Heat a barbecue grill or grill pan over medium heat and place the whole eggplant on top. Cook for about 30 minutes, turning occasionally, until the eggplant is softened and cooked through. Remove from the heat, halve the eggplant and scoop out the flesh. Roughly chop the flesh and allow to cool. Mix with the yoghurt, tahini, lemon juice and honey and season well with salt.

Halve the salmon fillets lengthways and season well with salt. Heat a frying pan over medium heat, add the oil and fry the salmon skin-side down for about 3 minutes, and then for a further minute on each of the other three sides or until cooked to your liking. Remove from the pan.

Spread the eggplant and yoghurt mixture generously over a serving plate and place the salmon fillets on top. Place the butter and paprika in a small saucepan and melt over medium heat until the butter starts to foam. Pour over the salmon and yoghurt. Scatter with chopped walnuts and torn mint, if using, then serve.

Adam's tip: When infusing flavour into butter or oil, keep the heat low. A blast of high heat can develop flavours in some aromatics, but sustained high heat will degrade the butter or oil and risk burning the aromatics.

Also try: Adam Liaw's Danish hot dogs