If a dish is too salty, which of the following can help adjust the flavor?

When a dish is too salty, introducing ingredients that provide acidity or umami can effectively balance the flavor. Acidity, such as lemon juice or vinegar, can cut through the saltiness, enhancing brightness and overall flavor without increasing sodium levels. Umami-rich components, like tomatoes or mushrooms, can add depth and complexity, helping to mask excessive saltiness.

Utilizing options like frying the dish or serving it with rice may alter the texture or dilute the saltiness to some extent, but they won't directly address the fundamental flavor imbalance caused by excess salt. Adding more salt is counterproductive, as it would further amplify the issue instead of resolving it. Therefore, the best approach to adjusting overly salty dishes is through the inclusion of acidic or umami flavors.