MY PAN ROASTED SALMON with MAPÉN (or BREADFRUIT) TOSTONES

I found frozen Breadfruit (Mapén) tostones at Publix and my happiness went sky rocket. I love this veggie fresh; however, I don’t find it fresh anywhere in the mainland. So, I am grateful to GOYA for making it available, even though it’s frozen. At first I was skeptical; however, my worries disappeared when I fried and tasted them. No Mayo-Ketchup needed, just plain crunchy MAPEN tostones!
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $11.45 or $5.73 per serving
Difficulty Level:    X     Easy ____ Intermediate ____ Advanced
Servings: 2 (of 3 large tostones per plate)
 
Ingredients
2 salmon steaks ($4.50)
2 c. broccoli florets steamed briefly in salted water ($2.00)
½ c. olive oil (to fry the breadfruit tostones) ($1.25)
1 tbsp. olive oil (to season the fish) (.40)
1 tsp. Roasted garlic and herbs seasoning (.30)
6 large frozen Breadfruit tostones ($3.00)
 
Directions
Pat dry and season the salmon with olive oil, roasted garlic and herbs seasoning.
Steam the broccoli florets just until bright green. Remove and place in iced water.
In a skillet, over medium-high, add ½ c. olive oil and carefully, add the Breadfruit tostones just as you would do frozen French fries.
Fry the pieces until golden brown and tender.
Using another skillet over medium-high, Sauté the salmon filet in their basting oil seasoning until golden brown and thoroughly cooked. Remove, let them rest while you prepare to plate the meal.