Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "944552b85529437aaab2dbf5f2b68853",
    "updated": "2025-04-23T22:06:02.833Z",
    "title": "Baked Salmon Salad with Strawberry and Lemon Poppy Seed Dressing",
    "subtitle": null,
    "description": "The combination of citrus and leafy greens has become a dietary staple for me, especially after being diagnosed with iron-deficiency anemia during my college years.  Consuming iron-rich plant foods like leafy greens is crucial, particularly for those who avoid red meat.  Citrus fruits enhance iron absorption from these greens.  Moreover, these two ingredients complement each other beautifully in terms of flavor.",
    "ingredients": [
      {
        "section": "For the salmon",
        "ingredients": [
          "salmon fillets",
          "olive oil",
          "chopped fresh dill",
          "freshly squeezed lemon juice",
          "kosher salt"
        ]
      },
      {
        "section": "For the dressing",
        "ingredients": [
          "champagne vinegar",
          "olive oil",
          "honey",
          "freshly squeezed lemon juice",
          "poppy seeds",
          "shallot, finely chopped",
          "dried mustard"
        ]
      },
      {
        "section": "For the salad",
        "ingredients": [
          "baby spinach",
          "strawberries, trimmed and quartered",
          "crumbled feta cheese",
          "pine nuts"
        ]
      }
    ],
    "instructions": [
      "TO MAKE THE SALMON",
      "1. Preheat oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper.",
      "2. Place the salmon fillets on the prepared baking sheet. In a glass measuring cup or small bowl, whisk together the olive oil, dill, lemon juice, and salt. Pour the mixture evenly over each fillet. Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork.",
      "TO MAKE THE DRESSING",
      "While the salmon bakes, prepare the dressing. Combine the vinegar, olive oil, honey, lemon juice, poppy seeds, shallot, and mustard in a medium bowl. Mix well to ensure the poppy seeds are evenly distributed. Set aside.",
      "TO MAKE THE SALAD",
      "1. In a large bowl, combine the spinach and strawberries. Drizzle the prepared dressing over the spinach and strawberries and toss gently.",
      "2. Divide the salad among four bowls. Sprinkle each serving with feta cheese and pine nuts. Place a baked salmon fillet atop each salad."
    ],
    "notes_ingredients": "Tip: If preparing this salad ahead of time, and fresh salmon isn't convenient, canned salmon can be substituted. Simply combine the oil, dill, lemon juice, and salt with the canned salmon in a bowl and use it to top the salad.",
    "notes_instructions": null
  }
]