Soak cedar plank in water for at least 4 hours or overnight. Remove and pat dry.
Brush the cedar plank with olive oil and lay the fish on. Check for pin bones. Season with salt and pepper.
Preheat grill to medium-high.
Place cedar plank on grill and cook covered for 10-20 minutes.
Prepare the Blueberry Zinfandel Sauce. In a 12" sauté pan, heat olive oil over medium/high heat.
To the pan add carrots and onions. Sauté until golden brown, 11 to 12 minutes.
Add celery and sauté for 8 minutes. Reduce heat to low.
Add tomato paste and cook 4 minutes.
Deglaze the pan with red wine and simmer until reduced by half.
Add 2 cans of beef broth, bay leaf, and the bouquet garni. Simmer until the sauce is thick enough to coat a spoon.
If the sauce is too thin make a paste with equal parts butter and flour.
Add blueberries and season with salt and pepper.
Drizzle the salmon with Blueberry Zinfandel Sauce and serve.