128 salt free recipes

Fish brined overnight in soy sauce, white wine, sugar, and spices then smoked over hickory or apple-cherry wood for up to 12 hours. Includes an oven-dried alternative.

Coffee and pepper crusted T-bone steaks marinated in red wine, soy sauce, and garlic, grilled over coals and served with a reduced wine sauce.

Stir up a tasty dinner in your wok with this simple recipe that is hassle free.

Mock crab roe is a clever Chinese dish of steamed white fish mixed with egg yolks and scallions, then fried into golden nuggets. Served with soy-vinegar dip.

Pan-seared orange roughy with a champagne reduction sauce, sauteed mushrooms, bell peppers, and onion rings. Spiced with soy sauce, chili powder, and red pepper for a bold, elegant fish dinner.

Slow-roasted pork loin coated in Dijon mustard, finished with a sweet-tangy mandarin orange glaze of brown sugar, vinegar, soy sauce, and bell pepper. A retro Sunday roast with a glossy citrus sauce.

Spicy red lentil soup with mustard greens, dry-toasted cumin and cinnamon, and a finishing splash of white wine. A Middle Eastern-leaning vegetarian soup with deep spice and a peppery green bite.

A Tibetan style sauce for momos (Tibetan dumplings).

Vegetarian party pate made from pinto beans, TVP, and shiitake mushrooms with mirin and mace, baked in a water bath and served cold on crackers.

Here's a homemade steak sauce that will have you licking your plate. Do that when the children aren't looking!

Browned chicken thighs baked over peppers, mushrooms, tomatoes, and corn in a spiced tomato juice with sumac, cumin, cardamom, and curry. A bold Middle Eastern-inspired one-dish dinner served over rice.

Thai-inspired shrimp and chicken soup built on a homemade bone broth with coriander, chili, soy sauce, and mushrooms. Served over rice with fresh cilantro and scallions.

Stuffed Chinese black mushrooms filled with seasoned crushed tofu, ginger, garlic, sesame, and scallion, then grilled or broiled. A vegan-friendly appetizer with earthy, umami-rich mushroom caps.

Apple City Championship BBQ ribs with a 6-spice dry rub, apple juice basting, and a homemade sauce with grated apple, soy, and Worcestershire. Smoked low and slow for 5.5 hours of pure competition flavor.

Garlic head soup built on three whole simmered bulbs blended into a brothy base with barley, wild rice, potatoes, carrots, and mushrooms, herbed with thyme, rosemary, and dill.

Wild rice with a four-mushroom medley (button, shiitake, oyster, enoki) plus snow peas and red pepper, simmered in soy-scented broth. A high-fiber, low-fat vegetarian dish with real depth.