baked salmon with blueberry sauce

So salmon seems to be what my market always has around, and as a fishietarian, it seems to be one of the easiest ways to get my protein and all that Omega vitamin stuff. I’m just one to marinate it in some soy, ginger and garlic and broil it, but i thought maybe I could use a little variety and saw this recipe while trolling the web.
Verdict: it’s not bad, but I realized that I don’t particularly love blueberries, which is something I always forget until I am eating them. My housemate says it’s really yummy though.

Ingredients:

2 wild salmon fillets, skin on
2 Tbsp butter
2 cloves garlic, minced

Blueberry Sauce
1 Tbsp cornstarch
juice from half a lemon
5 oz. fresh blueberries
2 Tbsp Crema Di Balsamico
1/2 cup chicken broth (i used vegetable broth)
1 tsp fresh thyme
black pepper to taste
2 Tbsp butter

Preheat oven to 400°F.
In small bowl, mix butter and garlic.
Pat salmon dry with cloth or paper towel, then rub with butter and garlic mixture. Season with salt and pepper.
In small bowl, mix lemon juice and cornstarch until combined. Pour into small saucepan along with remaining sauce ingredients except for the butter, which will go in just before serving. Bring sauce to a simmer and continue to cook on low for 20-30 minutes. The sauce will reduce by approximately half the volume.
Place salmon skin side down for bake for around 10 minutes, or until done.Salmon should spring back just slightly when pushed on.
Stir butter into blueberry sauce to finish and pour over salmon fillets just before serving.

I served this over wilted spinach, but I think roasted potatoes might work better with the blueberries… but then again, I just don’t really like blueberries, so use your own discretion.