How can I tamp down the salt in a dish I'm cooking?

[naf]

Maybe this old link can help too or not.

Way too salty, any quick fix?

I guess we have all experienced this, a dish that was nearly perfectly cooked, except too heavy handed with salt (or fish sauce or cheese). For soup, we could fix relatively easily by adding liquid. I have recently cooked some orzo with over salted water and you could imagine with the extra blue cheese sauce! I added some unsalted butter and some balsamic vinegar, still salty but more eatable. Do you have any tricks? What have you done in the past to save the dish?