This is a wonderful combination and a great way to eat more blueberries which are good for our brains!
4 (8-ounce) fillets wild salmon
Sea salt as needed
Olive oil for baking sheet
2 shallots, peeled and very thinly sliced
1 1/2 cups white wine
2 tablespoons white wine vinegar
4 sprigs fresh thyme
2 cinnamon sticks, broken in half
1 1/3 cups blueberries
2 tablespoons unsalted butter
1 tablespoons honey
Freshly ground black pepper
Run your fingers over the salmon flesh and pull out any pinbones. Season fish generously with salt and let rest at room temperature while you prepare the sauce.
Heat the oven to 400 degrees. Oil a large baking sheet.
In a medium saucepan over low heat, simmer together shallots, wine, vinegar, thyme, cinnamon and a pinch of salt until most of the liquid has evaporated, 15 to 20 minutes. Toss in blueberries, butter and honey; cook until berries soften and turn the sauce pink, 2 to 4 minutes.
Place salmon on baking sheet. Spoon berry mixture over salmon and season with pepper. Bake until salmon is cooked to desired doneness, 8 to 10 minutes for medium-rare.