Directions

1. Rinse the chum salmon under cold water then pat dry with a paper towel.
2. Slice the salmon into cubes, then place on the skewers, and set aside.
3. Heat up a pan to medium-high heat. Place the chum salmon skewers on the pan. Brush the salmon with mala sauce and grill for 1-2 minutes on each side until cooked through, then sprinkle with mala chili powder.
4. Serve the grilled chum salmon with mala sauce, along with grilled shiitake mushrooms, cherry tomatoes, and Japanese spring onions.