Step 1: In a flat-bottomed glass dish, mix together all the ingredients for the marinade. Set aside.
Step 2: Bring a large pot of water to a boil. Add the carrot ribbons into the boiling water and simmer for 3-5 minutes, or until soft. Remove from heat and drain.
Step 3: Add the carrots to the bowl with the marinade and mix well. Refrigerate for 8-12 hours, or preferably overnight.
Step 4: Serve and Enjoy!

4-5 medium carrots, sliced into thin ribbons lengthwise using a vegetable peeler.
For the marinade:
2 tbsp olive oil
2 tbsp lemon juice
2 tbsp agave syrup or maple syrup
1 tbsp capers from a jar
1 tbsp brine from the capers
1 sheet Nori (seaweed), crushed up into small pieces with your hands
A handful of fresh dill leaves
1 tsp liquid smoke
1/2 tsp garlic powder
A pinch of salt

To serve:
Bagels: Store-bought bagels are fine. Select a variety!
Vegan cream cheese

Serving suggestion: Serve the carrot salmon on thick slices of toasted sourdough with a smear of vegan cream cheese, a squeeze of lime, fresh dill and sliced avocado.