Bring together the chicken broth, vinegar, orange juice, honey, blueberries, and several snipped stalks of chives in our smallest saucepan. Bring to a boil and then simmer on medium, stirring often, until it begins to reduce. Watch for a good consistency and if one cannot be achieved, add potato starch and cook and stir until the sauce thickens. Meanwhile, cook the salmon in a little oil on a nonstick pan, 2-3 minutes per side. Season with salt and pepper, then pour sauce over top.