Grilled Salmon with Citrus Salsa Verde

Sometimes I read your blog, so, in appreciation, I thought I'd make a contribution. I made this a couple of months ago and crave it all the time (so beware). I love this dish because it's refreshing, healthy and delicious. The salsa is a little time consuming (maybe because I can't figure out a good way to get herbs off their stems) but can be made in advance, and it is definitely worth the time. Recipe from Giada De Laurentiis.

Salsa:
2 large oranges
1/4 c. extra virgin olive oil
1/4 c. fresh lemon juice
1/2 c. chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 T. chopped fresh mint leaves
2 T. capers, rinsed, drained and coarsely chopped
2 T. orange zest
1 tsp. lemon zest
1 tsp. crushed red pepper flakes
Kosher salt & freshly ground black pepper

Salmon:
Vegetable or canola oil, for oiling the grill (I use a grill basket)
4 (4 to 5 ounce) center cut salmon fillets, skinned (each about 3 inches square)
2 T. amber agave nectar (This might be hard to find - I recommend going to a store like Whole-Foods, but I found it at my local grocery store in the "health" section I didn't know existed)
Kosher salt and freshly ground pepper

For the salsa: Cut the peel and ends off of each orange. Cut along membrane on both sides of each segment of orange until segments are free and place all segments in a bowl (I usually squeeze some of the orange juice into the bowl as well). Add remaining ingredients. Toss and set aside.

For the salmon: (NOTE: I have made this in a pan on the stove, the grill, and on a foreman grill, and it has turned out great each time). Put a grill pan over med-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.

Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.