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How Tariffs Are Affecting Your Grocery Bill (And What You Can Do About It)

If your grocery bill has been giving you sticker shock lately, you're not imagining things — and you're definitely not alone. Millions of Canadians across the country are opening their wallets wider at the checkout, and a big part of the reason can be traced back to one word: tariffs . In this post, we break down exactly what's been happening, how much it's costing you, which foods are hit hardest, and — most importantly — what you can do right now to protect your budget . 💡 Quick Stat: Canada's Food Price Report 2026 predicts a family of four will spend roughly $17,572 on groceries this year — nearly $1,000 more than last year.  What Happened? A Quick Timeline The grocery price squeeze didn't happen overnight. Here's the short version of what led us here: Early 2025: U.S. President Donald Trump imposed broad tariffs on Canadian goods entering the United States, rattling our export-heavy economy. March 2025: Canada fired back with 25% counter-tariffs ...
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Slow-Roasted Salmon with French Herb Salsa

 


Hosting made easy and elegant: let this slow-roasted salmon be the stress-free star of your brunch or buffet.

Ingredients:

  • 1 1/2 pounds salmon fillet, skin on
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 small shallot, finely chopped
  • 2 tablespoons white wine vinegar
  • 1/4 cup finely chopped fresh parsley
  • 1 tablespoon very finely chopped fresh chervil (okay to substitute more parsley if you can’t find it)
  • 1 tablespoon very finely chopped fresh tarragon
  • 1/4 cup extra-virgin olive oil
  • Salt and 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. 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. (Because this method is so gentle on its proteins, the fish will appear translucent even when it’s cooked.) Using a small spoon, scrape off any white coagulated proteins that may have formed on the salmon.
  3. Break the salmon into large, rustic pieces and spoon the French herb salsa (below) over top. This dish can be served hot, cold, or room temperature.
  4. 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.

Make-Ahead Instructions: The salmon can be cooked 1 day ahead of time, covered with plastic wrap, and refrigerated. The French herb salsa can be made, covered, and refrigerated up to 2 days ahead of time.


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