Don't worry about it tasting the same. There are many good flavors for the same dish that don't require the standard level of salt.
This is an excellent low salt cookbook, and many recipes exceed recipes I've seen that use salt because he focused on the basics of the food and good taste.
http://search.barnesandnoble.com/boo...12291647&itm=1
He has a new baking book out now that's linked there too. Baking low salt is terribly difficult and if you want to bake, this is probably worth a look. I haven't seen it yet myself.
The first book was a big help and influence when I first was placed on a sodium restriction. His menus are very low salt and were actually too low for me, but such a help in getting started. Don't just read the recipes, read the intro bits and all. Lots of good info in there, especially on talking to waiters at restaurants to help you enjoy eating out with friends but meet your dietary needs.
Also pick up a book that lists sodium content of food. Mine happens to list fat and one or two other things as well. A very handy reference as you start planning menus and tweaking recipes so you know how much salt is IN your food.
If you're on a VERY low sodium diet, have your water tested. There's a small amount of sodium in tap water. Not a concern for most, but for a very limited sodium diet, it can mess you up, especially with boiled foods--pasta, rice and so on.
Phil