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Stellantis May Abandon Brampton for Good: What It Means for Ontario Jobs

  Published August 18, 2026 With less than 24 hours left before Washington's 50% tariff deadline hits at 12:01 a.m. Wednesday, the headlines are all about cement, wine, and dairy. But the real fight holding up a deal is happening in the auto sector — and this week it collided with a story much closer to home: Stellantis is weighing whether to walk away from its Brampton, Ont. assembly plant for good. Put those two stories together and you get a clearer picture of what's actually at stake for Ontario workers, renters, and taxpayers than any tariff-deadline countdown can show on its own. The Trade Deal Is Stuck on Auto Rules, Not Wine or Cement Canadian and U.S. negotiators have been in Washington for a week trying to head off Trump's Section 338 tariffs — a rarely used trade law that, unlike earlier rounds, doesn't recognize USMCA certificates of origin for the goods it covers. Autos, alcohol, and dairy are all on the list, but autos are the sticking point. Canada is pu...
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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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