Alas, you can always add more, but you can't take it out once it's in there. You've learned the hard way one mistake to avoid. The only thing I can think of that might help would be hot pepper of some kind (red chiles, jalpeno's, scotch bonnet if you dare!, etc). It'll probably still taste salty, but it'll be so damn hot you may not notice it.
BTW, I almost never cook with a recipe. Cook with your eyes, ears, and tastebuds. Have plenty of spoons around to sample sauces rather than blindly trusting a recipe.
Good luck; you've gotta screw up several times before you can figure some of this stuff out.
"People don't do what they believe in, they just do what's most convenient, then they repent." - Dylan