1. Place the lime juice and zest in a pan with the sugar, vanilla, and salt and bring to a simmer.
2. Add the blueberries and bring back to a simmer.
3. Mix the water with the cornstarch to make a slurry, and add to the compote to thicken.
4. Simmer for a minute and then immediately place on ice to cool quickly.
Grill salmon with Red Wine Sauce and roasted eggplant and carrot