Low Salt Recipes And Low Sodium Recipes

Low salt recipes and low sodium recipes are fast becoming very popular. Salt or sodium is found in all our daily food and too much salt or sodium in food is definitely not good for our health. Too much salt or too much sodium in our diet will lead to health problems such as heart and kidney problems, high blood pressure, osteoporosis and other bone disorders. This is why many people prefer a low salt diet or low sodium diet for a healthy lifestyle. We need low salt recipes and low sodium recipes to cook low salt food and low sodium food. Use these low salt recipes and low sodium recipes for beef and lamb dishes to cook a healthy meal.

1. Low Salt Beef And Vegetable Casserole Recipe

This delicious low sodium beef and vegetable casserole cooking will make a very healthy meal. This low salt diet dish can serve 6 person. This low salt recipe to cook beef is recommended for those who is in a low salt diet.


olive oil

1 carrot, diced

1 leek, diced

1 onion, diced

2 celery sticks, diced

2 garlic cloves, crushed

80g mushrooms, sliced

480g braising steaks, cubed

2 tablespoon plain flour

2 1/2 sprigs of thyme

beef stock, fresh, cube or concentrate made up to 750ml

a dash of Worcestershire sauce

1 3/4 tablespoon tomato puree

Preparation and cooking times:

Ready in 2 hours


Heat 1 tablespoon olive oil in a large pan then put in the onion, carrot, leek, celery and garlic, and cook gently for 5 minutes, make sure it is not brown. Put in mushrooms and cook everything for a further 4 minutes then take out from the pan. Heat a little more olive oil in the pan, put in the beef and brown all over then carefully stir the flour in well.

Put the vegetable back to the pan and put in the thyme, stock, Worcestershire sauce and tomato puree. Season and mix well. Bring to a gentle simmer and cook covered for 1 1/2 hours until it becomes tender, stirring occasionally. Serve this low salt cooking beef dish with jacket potatoes, rice, pasta or mash.

Nutrition Per serving:

293 kcalories, protein 30.7g, carbohydrate 13.4g, fat 13.3 g, saturated fat 3.8g, fibre 2.7g, salt 0.94 g

2. Low Salt Carrot Cake Recipe

This is a healthy low salt and low sodium cake recipe. This easy to cook low salt carrot cake recipe can be cut into 14 pieces.


180g light muscovado sugar

170ml sunflower oil

3 medium sized eggs, lightly beaten

95g raisins

135g grated carrots (about 3 medium)

grated zest of 1 large orange

175g self-raising flour

3/4 teaspoon bicarbonate of soda

1/2 teaspoon freshly grated nutmeg

1 teaspoon ground cinnamon

For the frosting:

2 tablespoon orange juice

165g icing sugar

Preparation and cooking times:

Preparation 1 hour – 1 hour 15 minutes

Including 40 – 45 minutes in the oven


Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of the 16cm square cake tin with baking parchment. The simple way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.

Transfer the sugar into a large mixing bowl, pour in the oil and add the eggs. Slowly mix with a wooden spoon. Put in the grated carrots, raisins and orange rind.

Mix the flour, bicarbonate of soda and spices evenly, then sift into the bowl. Lightly mix all the ingredients when everything is evenly amalgamated stop mixing. The mixture must be soft and almost runny.

Pour the mixture into the prepared tin and bake for 40 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 6 minutes, then turn it out, peel off the paper and cool on a wire rack. This is where you can freeze the carrot cake.

Mix together the frosting ingredients in a small bowl until smooth whereby you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.

Nutrition per serving:

263 kcalories, protein 3g, carbohydrate 39g, fat 12 g, saturated fat 2g, fibre 1g, sugar 24.8g, salt 0.41 g

3. Low Salt Lamb Steaks And Beetroot Salad Recipe

This low sodium recipe is suitable for a low sodium diet person. This low sodium lamb steak recipe can serve 4 person.


4 lamb leg steaks, about 140g/5oz each

3 3/4 tablespoon olive oil

1 medium sized red onion, finely sliced

240g pack cooked beetroot, rinsed and chopped into small chunks

400g can chickpeas, packed without salt, drained and rinsed

55g rocket or watercress

a handful mint or coriander leaves, roughly chopped

Preparation and cooking times:

Prep 20 minutes


Put the lamb steaks in a shallow dish and add 2 tablespoon of the olive oil. Season the lamb steaks with black pepper and turn them so they are coated with the oil.

Heat the rest of the oil in a shallow pan and gently fry the onion until it has softened roughly for 3 minutes will be fine. Add the chunks of beetroot and stir them around in the pan. Turn heat to very low and tip in the chickpeas. Remember not to stir. Keep them warm while you cook the lamb.

Preheat a griddle pan or heavy-based frying pan. Add the lamb steaks and cook them over a fairly fierce heat for about 3 minutes per side for medium, or until cooked to your preference. You can use a meat thermometer to help you here.

Put a heap of rocket leaves onto four plates. Tip an equal amount of the beetroot salad on top of each serving then scatter some mint leaves or coriander over the top.

Slice the lamb steaks and arrange the pieces over the salads. Grind over some more black pepper, scatter with extra mint, then serve at once.

Nutrition per serving:

371 kcalories, protein 32g, carbohydrate 17g, fat 20 g, saturated fat 7g, fibre 4g, salt 0.68 g

4. Low Salt Lamb With Orzo Recipe

This low fat lamb recipe is a very healthy recipe that can serve 4 people. This is one of the most famous low salt lamb recipes for people with a low sodium diet.


1 kg shoulder of lamb

2 1/4 onions, sliced

1 tbsp chopped oregano, or 1 tsp dried

1 3/4 tablespoon olive oil

1/2 teaspoon tsp ground cinnamon

2 cinnamon sticks, broken in half

395g can chopped tomatoes

1.2 hot chicken stock

405g orzo

freshly grated parmesan, for serving

Preparation and cooking times:

Preparation 25 minutes

Cook 2 hrs 30 minutes


Heat oven to 180C/fan 160C/gas 4. Cut the lamb into 5 cm chunks, then spread over the base of a large, wide casserole dish. Put in the onions, oregano, cinnamon sticks, ground cinnamon and olive oil, then stir well. Bake, uncovered, for 45 minutes, stirring halfway.

Pour over the chopped tomatoes and stock, remember to cover tightly, then return to the oven for about 1 1/2 hours, until the lamb is very tender.

Remove the cinnamon sticks, then add the orzo. Cover again, then cook for a further 20 minutes, stirring halfway through. The orzo should be cooked and the sauce thickened. Shower with grated Parmesan and serve this low fat lamb recipe dish with crusty bread.

Nutrition per serving:

697 kcalories, protein 40g, carbohydrate 58g, fat 35 g, saturated fat 16g, fibre 4g, sugar 7g, salt 0.68 g

5. Low Salt Parmesan Spring Chicken Recipe

This low sodium chicken recipe produces a very tender chicken dish that will make the whole family asking for more.


1 egg white

4 3/4 tablespoon finely grated parmesan

4 boneless, skinless chicken breasts

395g new potatoes, cut into small cubes

125g frozen peas

1 3/4 teaspoon olive oil

a handful baby spinach leaves

1 tablespoon white wine vinegar

Preparation and cooking times:

Preparation 12 minutes


Heat grill to medium and line the grill pan with foil. Beat the egg white on a plate with a little salt and pepper. Tip the Parmesan onto another plate. Dip the chicken first in egg white, then do it with the cheese. Grill the coated chicken for 11 minutes, turning once in a while until browned and crisp.

Meanwhile, boil the potatoes for 9 minutes, adding the peas for the final 4 minutes, then drain. Toss the vegetables with the spinach leaves, vinegar, oil and seasoning to taste. Divide between four warm plates, then serve with the low fat chicken dish.

Nutrition per serving:

331 kcalories, protein 42g, carbohydrate 20g, fat 11 g, saturated fat 3g, fibre 4g, sugar 3g, salt 0.52 g

6. Low Salt Tomato And Thyme Cod Recipe

This low sodium fish dish tastes as good as any normal fish meal. This healthy low salt fish recipe can serve 4 – 6 person.


3 3/4 tablespoon olive oil

1 onion, chopped

410g can chopped tomatoes

3 3/4 tablespoon soy sauce

1 heaped tsp light, soft brown sugar

few sprigs thyme, stripped the leaves

4 cod, fillets or any white flaky fish

Preparation and cooking times:

Preparation 8 minutes

Cook 13 minutes


Heat the oil in a frying pan, add the onion, then fry for 5-8 minutes until lightly browned. Stir in the tomatoes, sugar, thyme and soy, then bring to the boil.

Simmer 5 minutes, then slip the cod into the sauce. Cover and gently cook for another 7 minutes until the cod flakes easily. This famous fish low salt dish can be served with baked or steamed potatoes.

The sauce for this dish can be made up to a day ahead. Simply cool and chill until ready to reheat.

Nutrition per serving:

172 kcalories, protein 25g, carbohydrate 7g, fat 4 g, saturated fat 1g, fibre 0.8g, sugar 6g, salt 1.10 g

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