Salt has a bad wrap in a past but you do need salt to live. You just need to choose the right salt. I don’t worry about using salt as I eat a diet low in processed and pre packaged food which contain a lot of added salt. Also, do you know how restaurant food tastes really good? Salt and lots of it! We don’t tend to eat out much either so another reason not to worry.
Salt enhances the flavour of everything you season it with. . I always season food a little at the beginning and then adjust at the end. By adding a pinch of salt when you’re sauteing vegetables draws out the moisture and helps them nicely caramelise. I find that if you take the time to build flavour in a dish then you don’t need to chuck a whole lot of salt at it in the end. For example if you take the time to slowly sweat the vegetables with a little salt and brown the seasoned meat well you wont need much salt at the end at all.
Other ingredients that add saltiness to dishes…
Shellfish like mussels, clams etc…
Soy and fish sauce
Different types of salt
Table salt - this is the saltiest of salt. Usually heavily refined, very fine and enriched with iodine . It also contains anti caking agents so it’s free flowing. With this salt a little goes a long way. This is probably the most common salt.
Natural sea salt/ rock salt - less salty than table salt and my preferred choice of seasoning. I buy unrefined NZ made natural salt and this is the salt mentioned in all my recipes. It’s not as fine as table salt.
Flaky sea salt - this is more expensive but less salty and is great for finishing dishes. I like this salt to and usually have some on the bench. It adds a lovely texture. In NZ Flaky salt is produced in Marlborough. I find that if a recipe requires 1/2 teaspoon of table salt you need about double of flaky salt.
Whatever salt you choose, just get used to it. The finer the salt the quicker it is to dissolve so bare that in mind too.