I know how to live in areas with blazing summer heat. I was born and raised in the Mojave Desert, where 120-plus degree temperatures were normal. After a nice cool 13-year break in New England, I made my way down to the South and returned to hot summer days. The only adjustment I had to make was humidity. With or without humidity, hot is hot — and my patience for cooking a full heavy meal during a heat wave is non-existent. When planning meals during the summer I focus on one large dish that is as light as possible and made with several fresh ingredients. I sometimes double the recipe to have for lunch the following day to keep me out of the kitchen. This recipe calls for salmon, but any fatty white fish can be used. Onion, avocado, bell peppers, and fresh herbs brighten the dish and I find the coconut milk to make the rice lighter but still very flavorful. I usually eat the meal hot for dinner and then cold for lunch. Add any vegetables you’d like; zucchini, green beans, and okra would be great additions. ––Justin Burke 

Roasted Salmon, Black-Eyed Peas, and Rice
Serves 2

Ingredients
1 cup black-eyed peas
2 cups brown rice
1 can full-fat coconut milk
Salt and black pepper, to taste
4 dried bay leaves
1 yellow bell pepper
1 pound skinless salmon fillet
Coconut oil
1 red onion, diced
Cilantro
1 avocado, sliced
1 lemon
Hot sauce, to taste

Directions 

1. Place the peas in a large pot of water and bring to a boil, then turn off the heat, cover, and let sit overnight. Drain. 
2. In a medium pot over medium-high heat, combine the rice, soaked peas, coconut milk, 2 ½ cups water, 3 big pinches of salt, and bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer for about 40 minutes or until the liquid is absorbed. Remove the bay leaves. 
3. Preheat the oven to 425 degrees. 
4. Meanwhile, blister the bell pepper on the stove-top by letting it sit directly over a medium flame, rotating occasionally, until the skin is blackened in spots, about 5 minutes. If using an electric stove you can broil peppers in the oven following the same instructions. Let cool slightly, then peel off the skin and chop the pepper, discarding the skins, seeds, and ribs. 
5. Lay the salmon on a baking sheet lined with parchment paper. Check the salmon for bones, then rub with a bit of coconut oil and season with salt and black pepper. Roast in the oven for 12 to 14 minutes, until the fish reaches your desired temperature; between 120 and 145 degrees using an internal thermometer inserted in the thickest part of the fillet. 
6. Flake the fish apart into large pieces and fold into the cooked rice and peas along with the chopped pepper and onion.
7. Serve on a large platter or bowl and garnish with cilantro, avocado, juice of lemon, and drizzle of hot sauce. 

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