In a medium skillet, heat a few tablespoons of olive oil over medium heat. Add the thin matchstick carrots and sauté for about 4-5 minutes until they turn light golden brown and crispy. Remove from the pan and drain on paper towels.

In a mixing bowl, combine the white parts of the scallions with Tamari, mirin, rice vinegar, freshly squeezed lemon juice, grated ginger, sesame oil, agave syrup, sliced serrano pepper, and salsa macha. Stir well and let it sit for 15-20 minutes.

While the sauce is resting, soak the green parts of the scallions in a bowl of ice water for about 10 minutes to enhance their crispness.

To plate, strain the sauce into a shallow dish. Arrange the sushi-grade salmon slices on top of the sauce, drizzle with remaining sauce, sprinkle crispy carrots, and finish with lemon zest and chilled scallions.