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Made with lemon and geranium essential oils., Gentle yet effective, this ultra-nourishing elixir removes dirt and makeup but nothing more. A premium blend of saponified plant oils clarify pores without stripping the natural moisture your skin needs., Contains no synthetic colorings or fragrances, triclosan, chemicals, parabens, sulfates, or petroleum by-products. www.indigowild.com.
Water, Coconut Oil (Certified Organic Ingredients), Potassium Hydroxide (None Remains After Oils Are Saponified Into Soap and Glycerin), Olive Oil (Certified Organic Ingredients), Fragrance (Essential Oils), Castor Oil, Sodium Borate, Jojoba Oil (Certified Organic Ingredients).
Caution! Keep out of eyes. If irritation occurs, wash with water 15 min. and discontinue use.
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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