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The GST/HST Credit Has a New Name — And It's Paying 25% More

  Sunday, July 19, 2026 If you've relied on the quarterly GST/HST credit, that name is gone for good. Here's what replaced it, how much more it's worth, and whether you need to do anything to get it. For years, the GST/HST credit quietly landed in millions of Canadian bank accounts every three months — a modest, tax-free top-up meant to offset sales tax on everyday purchases. As of this month, that program no longer exists under its old name. It's now the Canada Groceries and Essentials Benefit (CGEB) , and the federal government has permanently increased the payment by 25%, locked in for five years. If you already qualified for the GST/HST credit, you don't need to apply for anything new. But you should know what changed, because the numbers — and the timeline — are more involved than a simple rename. What actually changed The CGEB was first announced by the federal government in January 2026 as part of a broader affordability push, and it became law with the passa...
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Slow-Roasted Salmon with French Herb Salsa

This slow-roasted salmon with an elegant fresh herb salsa is wonderful at room temperature, making it perfect for a holiday brunch or buffet.

Here is a recipe for Slow-Roasted Salmon with French Herb Salsa:

Ingredients:

  • 1 1/2 pounds center-cut salmon fillet, skin on
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon kosher salt

For the French Herb Salsa:

  • 1 small shallot, finely chopped
  • 2 tablespoons white wine vinegar
  • 1/2 cup mixed fresh herbs, such as parsley, chervil, tarragon, and chives, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper

Instructions:

  1. Preheat the oven to 225°F and set an oven rack in the middle position.
  2. Place the salmon on a baking sheet. Drizzle with the olive oil and sprinkle the salt evenly over top.
  3. Slide the pan into the oven and roast for 40 to 50 minutes, until the fish begins to flake in the thickest part of the filet when poked with a knife or your finger.
  4. Meanwhile, in a small bowl, combine the shallot and vinegar and let sit for 15 minutes to macerate.
  5. In a separate small bowl, combine the herbs, olive oil, salt, and a few grinds of black pepper.
  6. Just before serving, use a slotted spoon to add the shallot (but not the vinegar, yet) to the herb oil. Stir, taste, and add the vinegar as needed (I usually add 2 to 3 teaspoons). Taste and adjust salt, if necessary.
  7. Break the salmon into large, rustic pieces and spoon the French herb salsa over top.



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