In a large skillet, heat olive oil over medium-high heat. Add julienned carrots and fry until golden brown and crispy, about 3-4 minutes. Drain on paper towel.

In a medium bowl, combine scallions, tamari, mirin, rice vinegar, lemon juice, grated ginger, sesame oil, agave syrup, serrano pepper, and salsa macha. Let sit for 15-20 minutes.

Chop the green parts of scallions into matchsticks and soak in ice water for about 10 minutes.

Strain the sauce onto a serving plate, thinly slice the salmon and arrange on top. Spoon over the chunky sauce, add crispy carrots, lemon zest, and scallion matchsticks.

Serve immediately as an appetizer or part of a seafood platter.