First, make the naan bread. Dissolve the yeast with the milk, water, and honey. Let it rest for 15 minutes until foam forms on top.

Next, add the yogurt, oil, and flour. Knead for 10 minutes and let it rest covered with plastic wrap for 1 hour.

While the naan dough is resting, start the baba ganoush. Slice the eggplant into rounds and place them in a large colander with plenty of salt to remove bitterness for 20 minutes.

Preheat the oven to 375°F (190°C) while rinsing the rounds well and patting them dry with paper towels. Once "dry," bake them for 20-25 minutes.

While the eggplants are baking, prepare the rest of the ingredients for the baba ganoush and place them in a blender. I used freshly squeezed lemon juice. You can buy tahini sauce or make it at home.

To make tahini sauce, toast the sesame seeds for 5 minutes and then blend them with the oil.

Continuing with the baba ganoush, peel the cooked eggplants and add them to the blender. Blend well and set aside.

Finish the naan bread. Take portions the size of half a fist (wet your hands to make it easier) and spread them well in a heated pan without oil. (It's a bit like making crepes.)

Once the bread is done and the baba ganoush is ready, cook the salmon. Add a splash of oil to a pan and sear the fillets over low heat to keep them juicy. Once seared, increase the heat slightly and cover to cook them through.

Finally, plate and enjoy the oriental flavors.