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": "cc2b29f74fd94e74b6381f5b4519e6c1",
    "updated": "2025-04-23T22:17:05.713Z",
    "title": "Honey Barbecue Salmon Cobb Salad with Citrus Vinaigrette",
    "subtitle": null,
    "description": "This vibrant salad offers a delicious twist on the classic Cobb. Salmon fillets marinated in a homemade barbecue sauce complement the citrus-infused vegetables, creating a balanced and flavorful meal with a satisfying mix of protein and fresh ingredients.",
    "ingredients": [
      {
        "section": "For the salmon",
        "ingredients": [
          "salmon fillets",
          "ketchup",
          "honey",
          "apple cider vinegar",
          "worcestershire sauce",
          "garlic clove, minced",
          "chili powder",
          "ground cayenne pepper",
          "vegetable oil, for oiling grill grates"
        ]
      },
      {
        "section": "For the dressing",
        "ingredients": [
          "olive oil",
          "apple cider vinegar",
          "freshly squeezed lemon juice",
          "chopped fresh cilantro, plus more for garnish",
          "chopped fresh dill, plus more for garnish",
          "grated lemon zest",
          "freshly ground black pepper",
          "shallot, minced",
          "kosher salt"
        ]
      },
      {
        "section": "For the salad",
        "ingredients": [
          "eggs, hard-boiled, peeled, and halved",
          "butter lettuce, chopped",
          "chopped romaine lettuce",
          "cored and diced tomatoes",
          "ripe avocado, pitted, peeled, and diced",
          "fresh or frozen corn kernels, thawed if frozen"
        ]
      }
    ],
    "instructions": [
      "TO PREPARE THE SALMON",
      "1. Pat the salmon fillets dry with a paper towel and place them in a ceramic or glass dish.",
      "2. In a small saucepan, combine the ketchup, honey, apple cider vinegar, Worcestershire sauce, minced garlic, chili powder, and cayenne pepper. Whisk over medium heat for 3 minutes, allowing the mixture to simmer gently. Remove from heat and brush the sauce generously over both sides of each salmon fillet.",
      "3. Preheat your grill to medium-high heat. Lightly oil the grill grates with vegetable oil.",
      "4. Grill the salmon for 8 to 10 minutes, turning once halfway through. Remove from the grill and place on a clean cutting board to rest for 3 to 4 minutes.",
      "TO PREPARE THE DRESSING",
      "In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, 2 tablespoons of chopped cilantro, 1 tablespoon of chopped dill, lemon zest, black pepper, minced shallot, and salt to taste. Set aside.",
      "TO ASSEMBLE THE SALAD",
      "Arrange the hard-boiled egg halves, chopped butter lettuce, chopped romaine lettuce, diced tomatoes, diced avocado, and corn kernels in a large serving dish. Drizzle the prepared dressing over the salad and toss gently to coat evenly. Add the grilled salmon fillets to the salad. Garnish with fresh cilantro and dill sprigs before serving."
    ],
    "notes_ingredients": "This citrus vinaigrette is versatile and can be made in larger quantities.  Double or triple the recipe and store any extra in the refrigerator for up to a week.",
    "notes_instructions": null
  }
]