Salmon Sliders from Hamlin Pub

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With the arrival of Ash Wednesday, many are paying more attention to their choices in the kitchen.

John Clark from Hamlin Pub stopped by FOX 2 to show us how to make Salmon Sliders to add a "bistro kick" to your recipe book.

Warning: As Jason shows us in the video above, taking a large forkful of wasabi is not recommended.

Hamlin Pub has five locations: Chesterfield, Clarkston, Rochester Hills and two in Shelby Township. For more information, visit

1 small red onion
2 cups vinegar
2 tablespoons sugar
1 tablespoon salt
Tomato slices
Mini buns

Wasabi-Ginger Slaw
Fresh chopped cabbage
Fresh ginger
Wasabi paste

Pickled Red Onion Recipe
Add 2 cups of vinegar, 2 tablespoons of sugar and 1 teaspoon of salt in a mixing bowl. Whisk for 1 minute to dissolve sugar. Next, peel 1 red onion and slice very thin. Add the onion to the vinegar mixture. Place in sealed container in refrigerator for at least 1 hour before using. (You can leave pickled red onion in vinegar for longer-it will last for weeks and will taste more pickled the longer you let it sit.)

Wasabi-Ginger Slaw Recipe
Peel or shave fresh ginger (1 small piece) and finely dice. In mixing bowl, add a ½  cup of mayonnaise, a ½ cup of wasabi paste, a pinch of black pepper and a teaspoon of garlic powder. Mix all ingredients well with whisk.

Salmon Slider Instructions
1. First, grill or toast the mini buns
2. Next, grill the salmon
3. Add the coleslaw blend and wasabi-ginger sauce
4. To put your slider together, first add sliced tomato to bottom bun
5. Next, add salmon on top of the tomato
6. Add a mound of the wasabi-ginger slaw
7. Top with pickled red onions
8. Finally, insert a skewer through slider to hold it in place