Grilled Salmon with Citrus Salsa Verde

I saw this made on Giada at Home on the Food Network. It looked so good and had a very interesting ingredient in it: agave nectar. It's supposed to be healthier than honey and tastes like a mix between honey and molasses (really good!). I found it in my regular grocery store where the honey is. I made this for a small dinner party and it was a hit! I used a grill pan since it's winter here, but if you can cook outside you can easily do this on an actual grill.

Grilled Salmon with Citrus Salsa Verde
Adapted from Giada De Laurentis

Ingredients

Salsa:
2 lrg oranges, peeled and segmented
1/4 c extra virgin olive oil
1/4 c fresh lemon juice
1/2 c chopped flat-leaf parsley
2 scallions, finely sliced
3 tbsp chopped fresh mint leaves
2 tbsp capers, rinsed, drained and coarsley chopped
2 tbsp orange zest
1 tsp lemon zest
1 tsp crushed red pepper flakes
Salt and Pepper

Salmon:
Vegetable or canola oil, for oiling the grill
4 (4-5oz) center cut salmon filets, skinned
2 tbsp amber agave nectar
Salt and pepper

Directions

Salsa: Zest orange and set aside. Peel and trim ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste.

Salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grill with vegetable oil to keep salmon from sticking. Brush the salmon on both sides with agave nectar and season with salt and pepper. Grill until the fish flakes easily and is cooked through, about 3-4 minutes per side. Transfer the salmon to a platter and allow to rest 5 minutes. Spoon salsa on top or serve on the side.