So if you have had any cooking training or even watched endless episodes of Food Network as we do in our house you will know the term “salt as you go”. Basically what traditional cooking methods say is to salt your dish as you keep adding ingredients. It helps to make sure you have enough salt for each component in the dish but also helps to break down the ingredients – so that everything gets evenly salted and the end result is well seasoned.

For those of us that want to limit the salt intake, I suggest the opposite. Cook your dish completely with no salt. Use all the ingredients and even amp up the spices for flavor, but hold off the salt. When you’ve plated your dish, then measure and add your salt directly on your plate. This allows you to know and control the exact amount of salt per meal. And there you have it:

Salt the Plate…not the pan!