Pan Seared Salmon in Blood Orange Sauce

4 x 120-170 g salmon fillets, skin on
SIDS SALT & PEPPER
1 tbsp rice bran oil
6 large garlic cloves, minced
4 large sprigs of thyme
2 large sprigs of rosemary
1 cup dry white wine
3 tbsp Triple Sec
3 tsp orange zest
1 cup juice from Blood Oranges
3 tbsp lemon juice
3 tbsp raw bush honey
1 tbsp of fresh herbs (rosemary & thyme), chopped
3 tbsp of orange juice mixture from the pan
2 tsp cornflour

Remove salmon from the refrigerator, pat dry with paper towels and let sit for about 10 minutes before cooking. Generously sprinkle SIDS SALT & PEPPER on the flesh side.
Heat a large cast iron pan over medium-high heat until very hot, add the olive oil. Place the salmon skin side down and sear for 4 minutes, turn over and cook for another 2 minutes. Remove the salmon from the pan to a plate and cover with foil to keep warm.
Reduce the heat to medium, add the garlic, thyme, and rosemary to the pan and cook for 1 minute. Add white wine and Triple Sec, reduce the heat to low and simmer until the liquid has been mostly reduced.
Add the orange zest, orange juice, lemon juice, honey and chopped herbs. Remove about 3 tablespoons of orange juice from the pan and whisk in 2 teaspoons of cornflour. Add the cornflour mixture to the pan, bring to a boil, whisking continually until the mixture thickens. Remove from the heat and add the seared salmon back to the pan and spoon the orange glaze over the salmon.
Garnish with orange slices, cut in half and small rosemary sprigs, optional.
Serve with brown rice and asparagus.