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Holiday Turbulence: Flight Delays Hit Major Canadian Airports on Boxing Day

  Passengers wait in a check-in line at Vancouver International Airport after a snowstorm crippled operations during the holidays in 2022.   Travelers across Canada are facing a challenging Boxing Day as major airports report widespread delays and cancellations triggered by winter weather and heavy post‑holiday traffic. With thousands of passengers returning home or heading out for year‑end vacations, the timing couldn’t be more disruptive. Toronto Pearson, the country’s busiest airport, is experiencing the most significant impact. A mix of snow, freezing drizzle, and strong winds has slowed de‑icing operations and reduced runway capacity. Long lines at security and check‑in counters are adding to the congestion, with some travelers reporting wait times stretching beyond an hour. Ottawa, Montreal, and Vancouver airports are also dealing with delays, though to varying degrees. In Eastern Canada, Halifax is managing a combination of fog and residual holiday traffic, while air...
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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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