Grilled Salmon with Citrus Salsa Verde

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2 large oranges

1/4 cup extra-virgin olive oil

1/4 cup fresh lemon juice

1/2 cup chopped fresh flat-leaf parsley

2 scallions, finely sliced

3 tablespoons chopped fresh mint leaves

2 tablespoons capers, rinsed, drained and coarsely chopped

2 tablespoons orange zest

1 teaspoon lemon zest

1 teaspoon crushed red pepper flakes

Kosher salt and freshly ground black pepper

Salmon:

Vegetable or canola oil, for oiling the grill

4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square

2 tablespoons amber agave nectar

Kosher salt and freshly ground black pepper