Low Salt Cooking

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I spent the weekend visiting my MIL who is on a low salt diet. She had some requests, things she wanted me to fix for her and I was reminded to keep the salt low. Not no salt, just low salt. 
I don’t usually worry about salt when I’m cooking at my house, but I know there are some tricks to help food taste better with less salt.  Since salt is a flavor enhancer, you can up other flavorings. A little extra spice or a squeeze of lemon can enrich the flavor. You can also let the salt in other ingredients such as cheese or olives be all the enhancement you need. 
So, I made Tasty Triangles. I only used black olives, no green ones. It doesn’t call for added salt, and with all the cheddar cheese called for that is understandable. She had them for dinner after I left and gave her approval!
I also made deviled eggs. In the recipe I explain that I add something sweet, something tart, and something creamy to make deviled eggs. My favorite tart thing to use is dill pickle juice, but in this case I used lemon juice. I also used honey as the sweet and mayonnaise as the creamy. The recipe calls for salt and pepper to taste. Since this was her taste, not mine, I put a tiny bit of pepper and no additional salt. She gave them a thumbs up and said she really liked the taste of the honey.
We had some seared tuna and a pasta and zucchini dish for supper. Once again I didn’t add any salt to the pasta, not in the water or added afterward. I did use the pasta water method with parmesan cheese. Since Parmesan is so salty I was hoping that would be enough salt. It was for her but I added salt at the table. 
We had such a fun weekend, with or without the salt‼

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