BBQ Salmon with Savoury Blueberry Sauce

Pour 125ml chicken stock, vinegar, orange juice and honey into a saucepan. Bring to the boil over high heat, then reduce heat to medium. Dissolve cornflour in 60ml of chicken stock, and stir into the simmering sauce. Cook and stir until the sauce thickens and turns clear, 1 to 2 minutes. Stir in the blueberries and chives, and keep warm over low heat.

Preheat barbecue to medium high heat.

Brush salmon with oil, and season to taste with salt and pepper. barbecue until the fish flakes easily with a fork, about 3 to 4 minutes per side. Serve with blueberry sauce.