In a bowl, mix together the fish sauce, lime juice, garlic, ginger, and curry paste. With a pastry brush, brush the fish sauce mixture over the salmon. Refrigerate the fish for 1 hour.

In the meantime, make the candied garlic by pouring the garlic slices, water, wine, sugar, and butter in a small saucepan. Simmer for 10 minutes, or until the liquid is syrup-like. Remove the garlic slices with a slotted spatula or spoon and allow to thoroughly cool. Reserve 2 ½ tablespoons of the cooking liquid.

Sauté the shallots in a tablespoon of olive oil.

Grill the salmon, 5 minutes on each side. Serve salmon with sautéed shallots, green onions, and candied garlic slices sprinkled on top. Season with salt and pepper.