I try to go low-salt too. I find that in almost any of the recipes I can reduce the salt by half, and it still tastes good. One exception is in baking -- I skip the recipes with traditional leavenings because of the sodium, and go for recipes leavened with yeast or egg whites. In main and side dishes, I use fresh ingredients or the no-salt prepared ones, increase the spices, and sometimes add lemon or lime juice if it's that kind of recipe, to increase the taste level. I experiment and write a note on the recipe about how it came out, with the lesser amount of salt.