Season the salmon fillets with salt and pepper, then coat them lightly with all-purpose flour.

Cut the mushrooms in half and separate the broccoli into small florets. Boil the broccoli for 1.5–2 minutes, then drain.

Heat olive oil in a frying pan over medium heat. Place the salmon skin-side down and add the mushrooms around it. Cook until the salmon skin is crispy and golden, flipping occasionally. Remove the mushrooms once browned.

In a small saucepan, combine blueberry jam, red wine, soy sauce, and balsamic vinegar. Bring to a boil, then simmer for 1–2 minutes. Stir in butter until melted and season with salt and pepper.