Stem, seed, remove ribs, and cut red bell pepper into 1/2" strips

Trim zucchini ends, quarter lengthwise, and seed. Cut into 3-4" sticks. Toss with a1/4 tsp salt and add to a strainer over a medium bowl. Set aside.

"Place salmon on prepared baking sheet, skin side down, and top with sesame seeds, 1 tsp. olive oil, and a pinch of salt and pepper.

Roast in hot oven until crust browns and salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes."

While salmon cooks, prepare the vegetables.

While canola oil heats, add tempura, a pinch of salt and pepper and enough water to make a thick batter to a mixing bowl. like a pancake batter. If too thick, add additional cold water, 1 tsp. at a time, until the consistency is reached.

"Line a plate with a paper towel. Pat vegetables dry, and add to bowl with batter.

Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Working in batches, carefully place vegetables in hot oil and cook until golden brown and tender, 2-4 minutes per side.

Remove to towel-lined plate and season with a pinch of salt."

In a small pan over medium heat, add miso and 3 tablespoons of water. Bring to a simmer. Remove from heat and add sriracha (to taste).

Plate dish as pictured on front of card, serving vegetables with roasted onion dressing.. Bon appétit!