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Cooking the fridge. Smashed Cucumbers with Sizzled Turmeric and Garlic

More Alison Roman.
Made this on Friday night as part of the cooking the fridge series. We had it with a piece of salmon we had in the freezer.
I used ground turmeric and it worked really well. It worked really well with the Asian style salmon we had.
(Serves 4 to 6)
1/2 cup grapeseed oil
6 garlic cloves, coarsely chopped
1-inch knob fresh turmeric, coarsely chopped, or 1/2 teaspoon ground turmeric
1 teaspoon flaky sea salt, plus more for seasoning
9 Persian cucumbers, or 3 hothouse cucumbers, cut into 1-inch chunks
2 scallions or 1 spring onion, green and white parts thinly sliced
3 tablespoons distilled white vinegar, white wine vinegar, or rice wine vinegar, plus more to taste
Freshly ground black pepper
1/2 cup fresh mixed herbs, such as dill and mint, tender leaves and stems or more to taste
Heat the oil in a medium pot over medium heat. Add the garlic and cook, swirling the pot occasionally, until the garlic is sizzling loudly and looks (and smells) delightfully toasted, 2 to 3 minutes. Add the turmeric and flaky salt and swirl the pot. Remove from the heat; set aside.
Place the cucumbers in a large resealable plastic bag and season with salt. Using a heavy skillet, rolling pin, or anything heavy, smash the cucumbers until they split and explode a bit. Let them sit a few minutes to release some of that water.
Drain the cucumbers, discarding any liquid. Combine cucumbers, scallions, and vinegar in a large serving bowl. Season with salt, pepper, and more vinegar. Drizzle with the toasted garlic oil, letting it run into the tiny scraggly bits. Scatter wit the herbs before serving.
Do Ahead: Cucumbers can be smashed a few hours ahead, draining and seasoning before serving. Crunchy garlic and turmeric oil can be made 2 days ahead, covered, and refrigerated; bring to room temperature before using.

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