It's tough to get one's appetite up in 100+ temperatures and also tough to figure out a menu. A classic that seems to fit in the hottest weather is cold poached salmon. It used to be standard on restaurant Sunday lunch menus, but largely went away with the advent of "brunch," which favors salmon smoked and sliced or in an omelette or a variation on Eggs Benedict. But good cold poached salmon is in a league of its own, especially when served with a fresh Hollandaise or Dijon cream sauce.
The salmon I poached late this morning is Oregon wild Sockeye, which I got at Cannons. I made a broth of the gorgeous garlic from the Palisades Farmers Market, sliced celery, sliced carrots and equal parts water and Poully Fume white wine, plus salt and pepper. (I didn't, but adding chicken broth is an option, too.) A good sign: my son said, "wow, the kitchen smells good."
The poaching process lasted only about 8-10 minutes. The fish will chill until time for supper -- mid-afternoon -- and I'll serve it with the Dijon sauce, steamed and chilled green beans, and sliced Heirloom tomatoes (would be great with a scoop of Moorenko's tomato-herb sorbet). The wine could be the same Pouilly Fume, a light Provencal rose or very cold Champagne. Cherries and ice cream for dessert, followed by iced coffee. This meal keeps the temperature down. I swear.