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Pour 1/2 Cup Chicken Stock, Vinegar, Orange Juice, And Honey Into A Saucepan. Bring To A Boil Over High Heat, Then Reduce Heat To Medium. Dissolve Cornstarch In 1/4 Cup 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 Grill To Medium High-Heat. Brush Salmon With Oil, And Season To Taste With Salt And Pepper. Grill Until The Fish Flakes Easily With A Fork, About 3 To 4 Minutes Per Side. Serve With Blueberry Sauce.
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