Begin by slicing the leek into matchsticks, ensuring they are thin for optimal crispiness. Heat a cold pan over high heat and add a generous amount of olive oil. After about 2 minutes, reduce the heat to medium-low and fry the leeks for 3 to 4 minutes, stirring frequently, until they turn a beautiful golden brown.

While the leeks cool, gather your ingredients for the zesty sauce. In a blender, combine cilantro, yuzu or lemon juice, scallions, serrano pepper, ginger, agave syrup, miso paste, coconut milk, tamari, fish sauce, and sesame oil. Blend on high for about 30 seconds until the mixture is completely smooth.

Once your sauce is prepared, it’s time to focus on the salmon. With a sharp knife, cut the sushi-grade salmon into thin, even slices.

Take a clean plate and strain the prepared sauce onto the surface, creating a beautiful base for your Salmon Crudo. Carefully place the thinly sliced salmon on top of the sauce in an artistic manner.

For the final flourish, drizzle some salsa macha or chili crisp over the assembled dish. Serve immediately and watch as the Salmon Crudo becomes the highlight of your gathering.