Begin by heating a generous splash of olive oil in a frying pan over medium heat. Once hot, add your thinly sliced carrot matchsticks and fry them for about 3-5 minutes, stirring occasionally until they are golden brown and have a slight crunch. Once crispy, use a slotted spoon to transfer them to a plate lined with paper towels to drain excess oil.

While the carrots cool, create the zingy sauce for your Spicy Salmon Crudo. In a bowl, combine the chopped white parts of the scallions with tamari, mirin, rice vinegar, juice of half a lemon, freshly grated ginger, sesame oil, agave syrup, minced Serrano pepper, and salsa macha. Let this mixture sit for 15-20 minutes to allow the flavors to meld beautifully.

Next, take the green parts of the scallions and cut them into thin matchsticks. Place these scallion matchsticks in a bowl of ice water for about 10 minutes. This will help them crisp up, enhancing the texture of your Spicy Salmon Crudo & Carrots.

With the sauce marinating and scallions crisping, now focus on your fresh sushi-grade salmon. Carefully slice it into thin strips, aiming for delicate, bite-sized pieces. Arrange these slices elegantly on a serving plate, creating a visually appealing base for your dish.

Once the sauce has rested, strain it over the salmon slices on the plate. Ensure the chunkier bits remain behind for garnish. Arrange the fried carrot matchsticks on top of the salmon and drizzle a touch more sauce for added flavor. Finally, sprinkle over the crispy scallions and finish with a little lemon zest for that vibrant, fresh touch.

Take a moment to admire your creation! If you have any remaining lemon, squeeze fresh juice over the plated Spicy Salmon Crudo & Carrots for an extra burst of brightness. Serve immediately, allowing your guests to enjoy the stunning blend of textures and flavors in every bite.