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Having read the reviews and wanting to avoid blue-tinged salmon, I decided to cook my salmon first, then top it with the blueberry sauce afterward. This recipe was DEE-licious! Not at all too sweet, but just to be on the safe side, I served it atop sautéed rainbow swiss chard. I'm definitely doing this one again ... and again ... and again ...
6 (8-ounce) fillets wild king salmon
Sea salt, as needed
Vegetable oil for baking sheet
2 shallots, peeled and very thinly sliced
1 and a half cups white wine
2 tablespoons white wine vinegar
4 springs fresh thyme
2 cinnamon sticks, broken in half
1 and a third cups blueberries
4 tablespoons unsalted butter
2 tablespoons honey
Black pepper
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