Salmon fillets wrapped in a parchment paper pouch (en papillote) and baked in the oven, then topped with a special blueberry conserve that’s made especially for garnishing fresh salmon.
Fold a 14x12" piece of parchment paper in half. Using kitchen shears, cut the parchment into a heart shape.
Arrange the salmon filet on one side of the paper. Add a small pat of butter and a splash of wine and/or broth to keep the fish moist and create a light sauce. Season with salt and pepper.
Fold the other side of the "heart" up over the fish. Working from one end, begin tightly folding the open edge of the papers together around the fish.
Continue folding the paper's open edges together to form a seal. Transfer the packet to a rimmed baking sheet and bake. Repeat with the second salmon filet.
Bake for 15 minutes, or until salmon is easily to flaked with a fork. Cooking time will depend on the thickness of the fish. Fish should flake with a fork when it is done.
While the salmon bakes. Prepare the blueberry sauce.
Add the berries, sugar, balsamic reduction, dried onion, salt, and chopped basil to a large stainless pot. Bring all to a simmer, stirring occasionally until the sugar has dissolved and the blueberries have cooked down. About 5-10 minutes.
To serve, place the salmon on a plate, and spoon blueberry sauce over the top.