INGREDIENTS
2 tbsp
agave nectar
4 servings
canola oil
2 tbsp
capers
1/2 cup
fresh flat-leaf parsley
3 tbsp
fresh mint leaves
4 servings
kosher salt
1/4 cup
lemon juice
1 tsp
lemon zest
1/4 cup
olive oil
2 tbsp
orange zest
2 larges
oranges
1 tsp
red pepper flakes
16 oz
salmon fillets
2
scallions