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Oil jumps above US$105 after Riyadh blasts, futures slip and yields near 24-year highs. TSX, Wall Street and global markets for Oct 8.

  Canadian Money Brief | Thursday, October 8, 2026 | Morning edition Oil is jumping, futures are sliding and bond yields are sitting near 24-year highs. Explosions in Riyadh, including a blast at the city's airport, sent crude sharply higher early Thursday and pushed U.S. stock futures lower. That follows a rough Wednesday for Toronto, where banks and miners dragged the TSX down. Here is where every major market stands before the open. Key takeaways Brent crude jumped about 5% to above US$105 a barrel; WTI rose about 5% to roughly US$92.75. S&P 500 futures are down about 0.6% and Dow futures about 1% after Wall Street's four-day winning streak ended Wednesday. The TSX fell about 1.7% Wednesday to near 35,040, led lower by the big banks and gold miners. The U.S. 10-year yield touched 5.36% on Wednesday, its highest since April 2002, and is hovering near 5.3% again. Markets are pricing in at least one Bank of Canada rate hike by year-end. Canada: TSX stumbles as banks and m...
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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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