In article >,
"cshenk" > wrote:

> Hi, lookig for no salt or low salt items for a friend. He has heart
> issues and needs to reduce sodium as much as possible and does not have
> the ability to stand over a stove for more than 5 minutes.
>
> How long it takes to cook without him tending it, not relevant.
> Standing time is.
>
> He's a confirmed foodie so this isn't a time to 'pop a can'. Recipes
> can be as complex as it needs to be but has to allow making parts in
> stages. Aim at meats and veggies as his primary desires when possible
> and thanks!
>
> Carol

For me the two things that improve flavor the most in salt-free food are
fresh herbs and some kind of acid, such as lemon juice or vinegar. After
about 6 months on a no-salt diet I began to really notice how food
didn't taste bland like it did at first, but rather I could better taste
the subtle flavors of the real food. The simplest change I make to
recipes is to just leave out the salt and always use unsalted butter.
For some items like soy sauce or worcestershire sauce I just skip making
recipes that call for them. And I never brine meats. For baking you can
mail order sodium free baking powder and baking soda.