Sun Choke Salmon with Bean Ragout

4 Salmon fillets
2 TB fresh chopped parsley
1/2 cup sherry
1/2 cup heavy whipping cream
1 small can butter beans
2 TB chopped cilantro (fresh)
1 lg. bunch fresh spinach
1 jar Willow Oak Farms Passato (Tuscan Bean Passato)

Simmer all ingredients, except salmon and spinach, in a medium sauce pan over low heat. Stirring occasionally. Cook for about 1 hour. Set aside. Heat grill or heavy frying pan to medium –high heat and cook salmon until just cooked. Steam spinach with very little water and do not over cook. Plate salmon and spinach and ladle bean ragout over salmon.

Serves 4 (as a main dish).