Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon thyme, and 1/8 teaspoon allspice. Stir until fragrant, about 30 seconds. Add blueberries, 1/4 cup water, and vinegar. Stir to blend. Mash berries with potato masher or back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes. Season with freshly ground black pepper. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.
Brush grill rack with oil. Prepare barbecue (medium-high heat). Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, allspice, and black pepper.
Grill salmon until just opaque in center, 4 to 5 minutes per side. Transfer to plates. Stir 2 tablespoons sliced mint into warm blueberry sauce. Spoon sauce over salmon and sprinkle with remaining 1 tablespoon mint. Serve immediately.
cixənt naqs sisl̕’xʷaʔ ɬum̓ən tə sq̓uct il silxʷaʔ nc̕ix̌mn put i ks‿cix̌cəx̌ts. Add shallots; sauté mɬ t’yt̕imwil’x, mət k̕l cilkst minutes. ktxʷant tə garlic, sk’ut ɬum̓ən tə p̓əp̓sƛ̕əʔisxn c̕ar’t, sk’ut ɬum̓ən tə thyme, 1/8 ɬum̓ən allspice. nax̌likstmnt mɬ qayʔxʷnuntxʷ, t’y il siʔxixiʔ. nutant i sɬəɬaq, sk̕ut l’pot siwɬ, uɬ vinegar. nʕax̌likstmənt. p’ʕacnt i sp’iqaɬq tə p’ʕacmn km̓ i tə ƛ̕ak̕ʷpcintn mɬ p’iʔqant i sauce npəɬəɬitkʷ, əts nʕax̌likstməntxʷ, cmay mus minutes. season ita sic scx̌aq̓ i t̕ax̌t. lkʷilxstxʷ tl cix̌cəx̌t. tiʔ way’ təs asil xəlakək məɬ way̓ k̕ul̕ənt. itiʔ k̕aɬaʔ cqant ks‿saʔxmixaʔx. əɬ cixənt mi sic k̕ul̕mntxʷ.
miƛ̓ʼənt i grill rack tə sqʼuct. kʼulʼmikstmnt i barbecue (ti put lut cix̌cəx̌t). txəməmiwʼs miƛ̓ʼənt tə sqʼuct; kpəpkʷinaʔənt tə pʼipʼsƛ̓ʼaʔt cʼart, thyme, allspice, uɬ qʼʷay tʼax̌t.
asil sislʼxʷaʔ ɬumʼən cx̌ic iʔ wətwʕatiwaʔ il ncix sɬəɬaq sauce. ita sausce kcʼəcʼxʷinant məɬ kpəpkʷinant tə naqs sislʼxʷaʔ ɬumʼən tə wətwʕatiwaʔ . ixiʔ mɬ kɬsəlntixʷ.