5 recipes with little salt for those with high blood pressure

Those who have high blood pressure – or do not want to have it in the future – need to be more careful with their diet, as it is one of the main factors in raising blood pressure. This is a silent disease and, when not controlled in the right way, it can evolve and cause serious health problems, such as heart failure and stroke. Check out some delicious, healthy and low-salt recipes below.

green salt

(Can be used in any recipe)

Ingredients

• 1 tablespoon dried rosemary
• 1 tablespoon dried basil
• 1 tablespoon of dried oregano
• 1 tablespoon of dried parsley
• 1 tablespoon of gersal (mixture of toasted whole sesame and sea salt, found in health food stores)

Method of preparation

In the blender, beat the rosemary, basil, oregano, parsley and gersal. Store in a dry container.

Grilled medallion with sauce

Ingredients

• 4 filet mignon medallions
• Nutmeg powder to taste
• 2 tablespoons of olive oil
• 1 chopped onion
• 1/2 cup of chopped tarragon tea
• 4 tablespoons dry red wine
• 1 teaspoon green salt
• 4 sprigs of rosemary

Method of preparation

In a bowl, season the medallions with nutmeg. In a non-stick skillet, place the medallions and grill for 10 minutes, or until golden on both sides. Remove from heat and set aside. In the same skillet, heat the oil and brown the onion, stirring constantly, for 2 minutes. Add the tarragon, wine and green salt and cook until the volume is reduced by half. Remove from the heat, distribute the medallions on plates and drizzle with the sauce. Garnish the meat with rosemary and serve immediately.

Tip: serve the dish accompanied by mashed potatoes and cherry tomatoes.

Pot chicken

Ingredients

• 4 thighs of chicken with drumstick
• 4 crushed garlic cloves
• 2 tablespoons of olive oil
• 1 cup dry red wine
• 1 tea cup of water
• 1 teaspoon minced ginger
• 1 tablespoon chopped thyme
• 1 teacup of grated onion

Method of preparation

Clean the thigh with the drumstick and remove the skin. In a pan, heat the oil and sauté the garlic and onion. Then add the chicken and stir. Add the water little by little until you get the chicken broth. Add the wine, ginger and cook until the chicken is tender. Turn off the fire, splash the thyme and serve next.

Tilapia with cherry tomatoes

Ingredients

• 4 tilapia fillets
• 400 g of cherry tomatoes
• 1 lemon
• Green salt and black pepper to taste
• Water

Method of preparation

In a container, season the fillets of fish with green salt, black pepper and juice of half a lemon. Just cover the bottom of a skillet with water and lead to medium fire. As soon as bubbles start to form, add the tomatoes and cook until they begin to wilt. Add the fish fillets and cover the skillet. Leave them in the fire until they are cooked completely. Squeeze the other half of the lemon and boil for a few more minutes. Transfer to a platter and serve immediately.

baked sardines

Ingredients

• 2 potatoes cut into thick slices
• 2 tomatoes cut into rounds
• 8 clean sardines
• green salt to taste
• 1/2 tea cup of olive oil
• Cucumber slices to taste
• Water

Method of preparation

In a pot of water, cook the potatoes until soft. In a refractory, arrange the sardines and the potato and tomato slices. Season with green salt and drizzle with olive oil. Take to preheated oven at 180°C for approximately 30 minutes. Then, remove from the oven, add the cucumber slices and serve.

Salmon marinated in orange

Ingredients

• 400 g salmon fillet
• Oil
• 5 pieces of ginger
• 4 crushed garlic cloves
• Juice of 2 oranges
• 1 tablespoon chopped chives
• 1 tablespoon chopped parsley
• 1 tablespoon minced basil
• Green salt and ground black pepper to taste
• 1 lemon juice

Method of preparation

In a container, place the salmon, the ginger and cover with the orange juice. Cover the container and leave it in the fridge for 20 minutes. Then remove the salmon from the fridge and discard the orange juice. Season the fish with garlic, basil, parsley, chives, green salt, black pepper and lemon juice. Place the salmon in a mold, drizzle with olive oil and place in the preheated oven for 40 minutes. Serve immediately.