The rub didn’t really ‘rub.’ The finely grated zest was very moist so it made it clumpy. I think next time I will grate less fine. Still, this was a very tasty taco. It was my first try at using our grill pan. I heated it on medium for 5 minutes and brushed with safflower oil – still wasn’t smoking hot. Cooked the salmon for 3 minutes turned and maybe 2 minutes more and then turned off the heat and left them in the pan until I could assemble the tacos - a few minutes. The apple-cucumber salsa is a treat; definitely good. Made my favourite rice/beans recipe as a side dish. We served this meal with an Argentinian Malbec/Cabernet blend which was very good. Definitely will do this again.