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Canada's Tax Cut 2026: What It Means for Your Wallet

  If you haven't noticed a slightly fatter paycheque in 2026 — you're not imagining it. Canada's middle-class tax cut is now fully in effect, and nearly 22 million Canadians are paying less federal income tax this year. The question is: how much are you actually saving, and what's the smartest thing to do with it? Here's your plain-English breakdown — no tax jargon, no fluff. What Changed — And When In July 2025, the federal government cut the lowest federal income tax rate from 15% to 14% . That rate applies to the first $58,523 of every Canadian's taxable income in 2026 — regardless of how much you earn overall. Because it kicked in mid-year, the effective 2025 rate was a blended 14.5%. In 2026, you get the full 1% reduction from January 1 . Bill C-4 (the Making Life More Affordable for Canadians Act ) received Royal Assent on March 12, 2026 — making this cut permanent law. 2026 Federal Tax Brackets at a Glance The CRA also applied a 2% indexation adjustment...
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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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