Cape salmon grilled with crimson seedless grapes, tatsoi and verjuice butter

• 1,5 kg Cape salmon fillets (skin and bones removed)
• 80 tatsoi leaves
• 1 kg

Cut the salmon fillets into eight portions (about 180 g each, 2 cm thick). If there are any bones remaining, pull these out with a small pair of pliers. Keep in the fridge.

Blanch the