For many of reduced sodium intake is a doctor's order that feels like a sentence to bland food. But it doesn't have to be that way. In fact, relying less on salt can help you discover the true, vibrant flavors of your ingredients.
1. Embrace Acid
Lemon juice, lime juice, and various vinegars (balsamic, apple cider, red wine) act very similarly to salt. They brighten up a dish and make flavors 'pop'. Try finishing your roasted vegetables with a squeeze of fresh lemon instead of a pinch of salt.
2. Fresh Herbs are King
Fresh rosemary, thyme, cilantro, and parsley pack a punch of flavor. Unlike dried herbs, which can sometimes taste dusty if old, fresh herbs add aromatic oils that trick your palate into thinking the food is more seasoned than it is.
3. Use Umami Boosters
Ingredients like mushrooms, tomatoes, and garlic have natural glutamates that provide a savory 'umami' quality. Roasting these ingredients deepens their flavor profile, adding richness to stews and soups without reaching for the salt shaker.