Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers hi (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 hi.
    - 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 : hi (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "473d715a7dc549b588affcfeb59acb30",
    "updated": "2025-04-23T21:46:26.116Z",
    "title": "Miso-Glazed Salmon with Sautéed Garlic Bok Choy",
    "subtitle": null,
    "description": "This dish is a fantastic way to introduce salmon to those who aren't typically fish enthusiasts. The marinade offers a delightful balance of sweet and savory flavors.",
    "ingredients": [
      {
        "section": "For the marinade",
        "ingredients": [
          "miso paste",
          "mirin",
          "rice vinegar",
          "reduced-sodium soy sauce",
          "minced fresh ginger",
          "freshly ground black pepper"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "salmon fillets",
          "sesame oil, divided",
          "garlic clove, minced",
          "shallot, sliced",
          "bok choy, chopped",
          "scallions, finely chopped",
          "sesame seeds, for garnish"
        ]
      }
    ],
    "instructions": [
      "In a small bowl, combine the miso paste, mirin, rice vinegar, soy sauce, ginger, and black pepper to taste, whisking until well blended.",
      "Pat the salmon fillets dry with paper towels and arrange them in a baking dish.",
      "Pour the marinade over the salmon fillets, ensuring each fillet is thoroughly coated.",
      "Refrigerate the marinated salmon for 30 to 45 minutes.",
      "Remove the salmon from the refrigerator 10 to 15 minutes before cooking the bok choy.",
      "Heat 1 tablespoon of sesame oil in a large sauté pan over medium heat.",
      "Add the minced garlic and sliced shallot to the pan, seasoning with salt and black pepper.",
      "Sauté the garlic and shallot for 1 to 2 minutes.",
      "Add the chopped bok choy to the pan and cook until tender, approximately 7 to 8 minutes.",
      "Transfer the cooked bok choy to a separate dish, cover, and set aside.",
      "Wipe the sauté pan clean and add the remaining 1 tablespoon of sesame oil.",
      "Heat the oil and then add the salmon fillets to the pan, being careful not to overcrowd them. You may need to cook the fillets in batches.",
      "Cook the salmon for 7 to 8 minutes per side.",
      "Turn the fillets over and cook for an additional 2 to 3 minutes.",
      "Remove the cooked salmon from the pan and allow it to rest for 3 to 4 minutes.",
      "To serve, portion the sautéed bok choy onto four plates and top each with a salmon fillet.",
      "Garnish with chopped scallions and sesame seeds."
    ],
    "notes_ingredients": "If using skin-on salmon fillets, begin cooking them skin-side down. Adjust cooking times based on fillet thickness: thicker fillets may require 7-8 minutes per side, while thinner fillets may only need 6-7 minutes initially, followed by 1-2 minutes after flipping.",
    "notes_instructions": null
  }
]