Salt I never used to use much of, but I read something recently about salting food at the right stage during cooking and how it can really bring out the flavours. So I'm using it when needed now. We do use a lot of soy/fish/oyster sauce though which are packed with salt.
Yep, any chef will tell you this about salt.
DH learnt a tip recently, a dash of oyster sauce in bolognaise, the richness it brings is amazing!