IndoMex Turkey Medallions

Blend the earthy aromas of coriander, turmeric and cumin, common in Indian cuisine, with the edge of a good chili powder from the Southwest, and bathe some turkey tenderloins in that fusion.  Cool things off with a bed of fresh baby spinach and arugula, and a tart yogurt sauce on the side.

And if you plan ahead, get it ready in about 10 minutes.  Don't talk to me about going out for fast food.
2 boneless turkey breast tenderloins, about 1-1/2 lb

Dry Rub:
1/2 tsp powdered coriander
1/2 tsp turmeric
1/2 tsp powdered cumin
2 tsp chili powder
1 tsp salt
1/4 tsp dried crushed red pepper flakes
ground black pepper to taste

1 leek, cleaned and trimmed
1 orange pepper, diced

4 cups baby spinach/arugula mix
1 lime, sliced

Sauce:
1/3 cup non-fat Greek yogurt
2 Tbsp seasoned rice vinegar
2 Tbsp salsa verde
1 large clove garlic, minced through a press

Carefully slice the tenderloins at a steep bias, into medallions approximately 1/4-inch thick - you should have about 12 to 16 medallions. Stir together the dry rub and gently toss the rub with the tenderloins in a large bowl. Allow to marinate for at least an hour, or happily overnight, wrapped in a refrigerator.

Heat a glug of olive oil in a a non-stick skillet, swirling until very hot. Lay in the turkey medallions and brown the first side for about 2-3 minutes. Flip and brown the other side for 2-3 minutes. Remove the medallions to a bowl and cover to keep warm.

Add the leek and pepper to the same skillet, adding a dash more olive oil only if necessary. Sauté the veggies for about 5 minutes, until the leek softens and everything is crisp-tender.

Now plate the dish. Lay down a small bed of the spinach/arugula greens on each of four plates. Lay 3-5 turkey medallions on top of the bed and top with the sautéed veggies. Serve with rice and the lime wedges, and the yogurt sauce on the side.

Serves 4.