3 oz.

for Personal Shopping

Soap, Goat's Milk, Dragon's Blood
Product Details

Made by hand, in small batches using the cold-processed method. Super-fatted and loaded with naturally occurring glycerin. Free of detergents, synthetic fragrances, and parabens. Intoned in rich, sultry, and herbaceous essential oils, dragon's blood breathes new life to scaly skin. Any more natural and I'd be naked. www.indigowild.com


Saponified Dragon¿s Blood Infused Food Grave Olive, Coconut, Palm & Castor Oils, in a Goat¿s Milk Base with Pure Essential Oils and Natural Mineral Pigments. Enjoy!


Contains: fish (salmon), milk. While every effort has been made to remove bones from this product, some bones may remain. Please use caution when consuming.


Contains no chemical emulsifiers, shake before using. Preparation: Remove salmon fillets from vacuum pouch. Place fillets on plate covered with plastic wrap. Defrost in the refrigerator for 8-10 hours. For quicker thawing and immediate use: Place sealed bagged fillets in a bowl. Place bowl in a clean sink and run cold water fillets until completely thawed. Make sure salmon is thoroughly defrosted before cooking. Barbeque: Preheat grill to medium heat. Lightly oil skin side of fillet. Grill thawed salmon skin side down with pat of herb butter on top for 4 minutes, turn and cook until internal temperature reaches 155 degrees F. Conventional Oven: Preheat oven to 375 degrees F. Place thawed salmon skin side down on a non-stick baking sheet. Place herb butter on top and bake for 12-15 minutes or until temperature reaches 155 degrees F. Microwave - Place thawed fillet with butter pat on microwave-safe dish. Cover with film, piercing film before cooking. Microwave on high for approximately 1-3 minutes, or until internal temperature reaches 155 degrees F. Turn salmon half way through cooking time. Let stand for 1 minute before serving. If cooked from frozen state, add 1-3 minutes to cooking time. Broil for crispy skin: Preheat broiler to high. On a broil safe pan, place the thawed salmon fillet skin side down with pat of herb butter on fillet and cook on rack about 5 inches from the heat source for 8 minutes. Flip and broil until crispy with skin side up for 2 minutes or until the fish is cooked through with internal temperature at 155 degrees F. Keep frozen.


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