There's lots of recipes without salt that I'm sure are heavenly. Check this one out:
Creamed Corn & Crab Soup
3 cups chicken stock
1 17-oz can creamed corn (don't think those have salt, do they? I would use a can of salt-free whole kernel and some real cream in that case)
1 teaspoon cornstarch mixed with 1 tablespoon water
1/2 pound flaked crab meat
1 green onion, chopped
Bring chicken stock to a boil. Add corn and bring to a second boil. Stir in cornstarch. Cook and stir until thickedned and clear (may be made ahead to this poiint). Add crab meat and serve immediately. Garnish with chopped green onion.
Serves 4
French Tomato Soup
5 large carrots, grated
5 small onions, sliced
5 tablespoons butter
1/4 cup raw long grain white rice
1 quart canned tomatoes, pureed
1/2 teaspoon soda
1 quart hot milk
1/2 cup warm light cream
pepper to taste
In a large kettle, butter-steam carrots and onions, covered, for 15 minutes (without browning) or until tender. Steam (or cook) rice and add to vegetables with tomatoes and soda. Add milk and cream. Reheat without boiling and season with pepper.
Serves 8 to 10
Acorn Squash with Applesauce
2 acorn squash
2 teaspoons lemon juice
1/4 cup seedless raisins
1 1/2 cups applesauce
1/4 cup brown sugar
3 tablespoons chopped walnuts
butter
Preheat oven to 400 degrees. Scrub and halve acorn squash, then remove seeds. Place, cut side up, in a baking dish. Mix together the lemon juice, raisins, applesauce, brown sugar, and chopped walnuts. Spoon mixture into the cavities of the squash and dot with butter. Pour 1/2 inch of hot water into the bottom of the baking dish, cover, and bake for 30 minutes. Remove cover and bake for 30 minutes more.
My mother used to have to eat pretty much saltless food in her last years, and it's not hard, really. Most recipes you use now can be adapted, I would think. These are from my San Francisco book, as usual.