Combine garlic, water, wine, sugar, and butter in a small saucepan and simmer for 10 minutes or until syrupy, but garlic should not be mushy. Remove garlic and cool. Reserve the syrup for the dressing.
Marinate the salmon:
Combine fish sauce, lime juice, 1 clove of minced garlic, ginger, and curry paste, mix well. Remove 1/4 cup of the mixture and set aside. Place the remaining mixture in a shallow bowl and add the salmon. Marinate in the refrigerator for 30 minutes.
To the reserved marinade, add the reserved syrup from the candied dressing and the remaining clove of minced garlic, whisk well. Set aside.
Preheat the grill.
Heat 2" of oil in a large, deep pot to 350*F. Fry rice noodles according to the package directions, a few at a time, draining on paper towels. (They'll look like Styrofoam.) Set aside. Keep oil hot for the next step.
Coat the thinly sliced shallots with flour, shaking off any excess and fry until golden and crisp. Drain on paper towel and set aside.
Mix the snap peas, scallions and greens together in a bowl.
Remove the salmon from the marinade and grill about 5 minutes per side, or to desired doneness.
Putting it together:
Toss greens with dressing and divide among 6 plates. Top each serving with crispy noodles, then top with a serving of salmon. Top each salmon with fried shallots and candied garlic. Season with salt and pepper, to taste. Enjoy!