Grilled Salmon with Citrus Salsa Verde
INGREDIENTS
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Salsa:
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2 large oranges
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1/4 cup extra-virgin olive oil
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1/4 cup fresh lemon juice
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1/2 cup chopped fresh flat-leaf parsley
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2 scallions, finely sliced
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3 tablespoons chopped fresh mint leaves
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2 tablespoons capers, rinsed, drained and coarsely chopped
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2 tablespoons orange zest
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1 teaspoon lemon zest
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1 teaspoon crushed red pepper flakes
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Kosher salt and freshly ground black pepper
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Salmon:
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Vegetable or canola oil, for oiling the grill
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4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
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2 tablespoons amber agave nectar
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Kosher salt and freshly ground black pepper
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