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" In 11&amp;quot; by 7&amp;quot; glass baking dish, mix soy sauce, cayenne-pepper sauce, and 1 tablespoon brown sugar until blended. Place salmon fillets, skin-side up, in soy-sauce mixture; set aside. Preheat broiler if manufacturer directs. Cut each unpeeled potato lengthwise into 3/4-inch-wide slices, then cut each slice lengthwise into 3/4-inch-wide sticks. Place potato sticks in 15 1/2&amp;quot; by 10 1/2&amp;quot; jelly-roll pan; spray generously with nonstick cooking spray. Sprinkle with 1 teaspoon salt; toss to coat potatoes evenly. Arrange in 1 layer. With jelly-roll pan at closest position to source of heat, broil potato sticks 20 to 25 minutes, turning them once with pancake turner until potatoes are golden brown and tender. Keep warm. Meanwhile, drain pineapple chunks, reserving 2 tablespoons liquid; chop pineapple. In 1-quart saucepan over medium-high heat, in hot salad oil, cook yellow pepper, red onion, and 1/2 teaspoon salt until vegetables are tender. Stir in chopped pineapple, reserved pineapple juice, chopped cilantro, and 2 teaspoons brown sugar; heat through. Place salmon fillets, skin-side down, on rack in broiling pan; brush with soy-sauce mixture in baking dish. With broiling pan at closest position to source of heat, broil salmon fillets about 8 minutes or until fish flakes easily when tested with a fork, without turning fish, and brushing once halfway through cooking time with any remaining soy-sauce mixture in baking dish. To serve, arrange salmon fillets and potato sticks on 4 warm dinner plates. Spoon salsa over salmon. Garnish with cilantro or parsley sprigs."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a3671/salmon-pineapple-salsa-potato-sticks-1243/>