Preheat the oven to 475 degrees F. Line a baking sheet with foil. Place one of the oven racks close to the top, about 6 inches or so from the heating element.

Cook rice according to package instructions while preparing the salmon and sauce.

In a small bowl, mix the salmon rub spices: 1 tablespoon brown sugar, 1 teaspoon curry powder, 0.5 teaspoon onion powder, 0.5 teaspoon garlic powder, and 0.5 teaspoon kosher salt with 1.5 teaspoons olive oil to make a paste. Place the salmon skin side down on the prepared baking sheet. Rub the paste liberally over the top part of the salmon. Bake for 8-10 minutes, or until cooked to your desired doneness.

While salmon bakes, heat 1 tablespoon olive oil in a large skillet or pot over medium heat. Add the minced garlic, ginger, and lemongrass paste; sauté for 5 minutes until fragrant. Add 1 tablespoon brown sugar and 1 tablespoon red curry paste; sauté for another 3 minutes.

Pour in the can of coconut milk. Season with fish sauce (or soy sauce), lime juice, and lime zest to taste. Bring to a gentle simmer. Add the chopped spinach; stir into the sauce until wilted, about 2-3 minutes.

To serve, place the cooked salmon over a bed of steamy rice. Ladle the creamy coconut curry sauce generously over the salmon and rice. Garnish with additional lime juice and fresh herbs like cilantro, basil, or mint.