Baked Salmon with Blueberry Sauce

1. In a small bowl, mix butter and garlic.
2. Pat salmon dry with cloth or paper towel, then rub with butter and garlic mixture. Season with salt and pepper.
3. In a small glass or bowl, mix lemon juice and cornstarch until combined. Pour into a small sauce pan along with blueberries, balsamic, sugar, broth, and thyme (save the butter, this will go in just before serving).
4. Bring sauce to a simmer and continue to cook on low for 20-30 minutes, which will reduce the sauce by approximately half the volume.
5. Preheat oven to 400°F. Meanwhile, in an oven proof sauté pan, heat a small amount of butter on medium/high. When temperature is high enough, lay salmon skin side down in the pan. Fry for 1-2 minutes or until the flesh just begins to turn from pink (or red) to a white-ish colour. Remove the pan from the heat and place in the oven. Continue to cook in the oven for another 7-8 minutes or until just cooked. Salmon flesh should spring back just slightly when pushed on with one finger.
6. Stir butter into blueberry sauce to finish and pour over salmon fillets just before serving.