I’m in a period of making “trendy” dishes lately. Last week it was baked feta/tomato/chickpea and last night was the Ina Garten mustard-roasted fish. Inspired by @GretchenS’ sub of the creme fraiche with Greek yogurt and mayo, I used the yogurt mixed with a container of tartar sauce that we have a ton of in the fridge (our local fish place always gives us a boatload of them in our takeout orders, even though we specify “no tartar sauce”). It worked! I slathered a big slab of wild Coho salmon with it and scattered some parsley over because it looked too beige to me and B loved it. A simple and refreshing local farm salad of Boston lettuce, tomatoes, cukes, green beans, onion to start and a side of sautéed broccolini with crushed red chili pepper, garlic, and chickpeas. Already looking forward to the leftovers for tonight.