 The thing is, I think that you would notice that dish more if it didn't have the salt in it. It would taste not good. You see what I mean? So everything needs the salt in it, and then it all just marries together. Is there something you could use as an alternative to having so much salt in this, or do you think it can't be done? No, I wouldn't bother. I wouldn't bother looking into it, to be honest with you. I've been a chef for, like, 20 years, so imagine how much salt I've used in my life.