Recipe remedies - too Salty!

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Have you ever put salt in twice or maybe salted a dish early in the cooking only to have the dish "cook down" and intensify the saltiness? Do you have solutions that you use? The soulution: ~try adding sugar and cider to neutralize the salt. ~sometimes adding wine gets good results (a dry white such as sauvignon blanc or pinot grigio) ~if making a soup, add a peeled potato cut into large chunks, simmer for 15 minutes then remove. ~try serving over pasta or boiled potatoes that have been cooked in plain (unsalted) water. Please add suggestions that have worked for you.