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": "29cebc8df6fd4ef584c273c11e22909c",
    "updated": "2025-04-23T18:28:18.078Z",
    "title": "Salmon Salad",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "olive oil for",
          "vinegar for red wine",
          "freshly squeezed lemon juice (1 lemon juice)",
          "garlic, chopped",
          "dried oregano teaspoon",
          "kosher salt teaspoon",
          "black pepper, freshly ground",
          ", thinly sliced red onion",
          "hot water",
          "fillets of salmon, skin removed",
          "heads of butter lettuce, broken into bite-sized bits, such as boston or bibb",
          "tomatoes, cut into pieces of (25.4 mm)",
          "english medium cucumber, quartered lengthwise, then cut into 1/2 \"pieces",
          "kalamata olives pitted, halved lengthwise",
          "feta cheese, 4 ounces, crumbled (about (236.588 ml))"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 425°F (220°C) and position a rack in the center.",
      "While the oven preheats, begin marinating the salmon and soaking the red onion.",
      "In a large bowl, whisk together the olive oil, red wine vinegar, lemon juice, chopped garlic, dried oregano, kosher salt, and black pepper.",
      "Pour 3 tablespoons of the vinaigrette into a baking dish large enough to hold the salmon fillets in a single layer.",
      "Add the salmon fillets to the baking dish and turn them gently to coat evenly with the vinaigrette. Cover and refrigerate.",
      "Place the sliced red onion in a small bowl, cover with 1/4 cup of hot water, and let sit for 10 minutes to mellow the flavor.",
      "Drain the water from the soaked red onions and discard the liquid.",
      "Remove the salmon from the refrigerator, uncover, and roast for 8-12 minutes, or until cooked through and the fish flakes easily with a fork.",
      "For medium-rare, the internal temperature of the thickest part of the fillet should reach 120-130°F (49-54°C). For a more well-done salmon, aim for 135-145°F (57-63°C).",
      "The cooking time will vary depending on the thickness of the salmon fillets.",
      "While the salmon is roasting, prepare the salad.",
      "In a large bowl, combine the butter lettuce, chopped tomatoes, cucumber pieces, halved Kalamata olives, and drained red onion. Toss with the remaining vinaigrette until evenly coated.",
      "Divide the salad among four plates or shallow bowls. Once the salmon is cooked, place one fillet on top of each salad. Sprinkle with crumbled feta cheese and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]