Prepare candied garlic by combining garlic, water, wine, sugar, and butter in a small saucepan and simmer for 10 minutes or until syrupy, but the garlic should not be mushy. Remove garlic to cool. Reserve syrup for the dressing.

Marinate the salmon: Combine the fish sauce, lime juice, 1 clove of pressed garlic, ginger, and curry paste and 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 about 30 minutes.

To the reserved marinade, add the reserved syrup from the candied dressing and the remaining clove of pressed garlic and whisk well. Set aside.

Preheat the grill.

Heat 2-inches of oil in a large, deep pot to 350 degrees 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 in a bowl.

Remove the salmon from the marinade and grill about 5 minutes per side, or to desired degree of 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.