Heat a medium skillet over medium heat and add a drizzle of olive oil. Slice the carrots into thin matchsticks. Fry for about 4-5 minutes, until golden brown and crispy, then drain on paper towels.

In a medium bowl, combine scallion light parts, tamari, mirin, rice vinegar, lemon juice, grated ginger, sesame oil, agave syrup, diced Serrano pepper, and salsa macha. Stir and let rest for 15–20 minutes.

Soak the green parts of scallions in ice water for 5 minutes, then slice into matchsticks for garnish.

To plate, strain the sauce onto a large plate, arrange salmon on top, sprinkle crispy carrots, add scallion matchsticks, and finish with fresh lemon zest.